Ranch Chicken & Potato Casserole

• Meat

  • 1 Rotisserie chicken

• Produce

  • 1 lb Red potatoes, small
  • 1/4 cup Scallions

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 4 tsp Ranch dressing seasoning

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cup Cheddar
  • 1/2 cup Sour cream
  • 2 cup Whole milk

Found on delish.com

Ingredients

• 1 lb. small red potatoes
• kosher salt
• 1 rotisserie chicken, shredded
• 2 tbsp. unsalted butter
• 2 tbsp. all-purpose flour
• 2 c. whole milk
• Freshly ground black pepper
• 4 tsp. ranch dressing seasoning
• 2 c. shredded Cheddar
• 1/4 c. sliced scallions, extra for garnish
• 1/2 c. sour cream

Directions

• In a large pot filled with cool water add potatoes and 1 tbsp salt, boil until tender, about 10 to 12 minutes. Drain and rinse under cool water. Lightly smash with a rolling pin. Set aside.Preheat oven 375 degrees F. Reserve drippings from container if available. Remove chicken from bones and shred. Discard bones.In a large pot over medium heat combine drippings and butter. Add flour and stir with a wooden spoon for 1 minute. Stir in milk, 1 tsp salt, 1/2 tsp black pepper and Ranch seasoning. Bring it to a boil, simmer on medium for 5 minutes and turn off heat. Fold in half the cheese, chicken and smashed potatoes.Transfer to a casserole dish. Top with scallions and remaining cheese. Bake until warmed through and cheese has melted, about 10 to 15 minutes.Garnish with sour cream and scallions, serve immediately.