Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs, diced into 1-inch pieces
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 8 oz (225g) thick-cut bacon, cooked and crumbled
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 1 tsp (2g) garlic powder
  • ½ cup (115g) mayonnaise
  • ½ cup (120g) sour cream
  • ¼ cup (60ml) heavy cream
  • 1 packet (28g) dry ranch seasoning mix
  • 1 tsp (2g) smoked paprika
  • 2 cups (225g) shredded Cheddar Jack cheese
  • 3 tbsp (12g) fresh chives, sliced
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the diced chicken and potatoes with salt, pepper, and garlic powder until evenly coated.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, heavy cream, ranch seasoning, and smoked paprika until the sauce is smooth.
  3. Pour the ranch sauce over the chicken and potato mixture, folding gently with a spatula until everything is thickly coated.
  4. Spread the mixture evenly into a 9x13 inch baking dish. Top with the crumbled bacon and 1.5 cups of the shredded Cheddar Jack cheese.
  5. Bake uncovered for 35-40 minutes until the sauce is bubbling around the edges and potatoes are fork-tender.
  6. Switch the oven to 'Broil'. Sprinkle the remaining ½ cup of cheese on top and broil for 2-3 minutes until the cheese is mahogany-colored and sizzling.
  7. Remove from oven and garnish with fresh sliced chives and chopped parsley.