Aside from not being very photogenic, casseroles tend to be a big hit around our house. I know that’s not true in many houses, but we seem to love them. Plus, I tend to fall back on a quick, flavorful casserole on busy days when I need to get dinner put together quickly and let it cook without my constant attention.
My inspiration for this casserole is a Southwest Potato Salad that our local gourmet grocery store sells. I thought I could easily duplicate the flavor and turn it into a full meal by adding some chicken. It turned out really good. It was creamy, cheesy and full of some of our favorite flavors.
Chicken & Potato Casserole
- 4 – 5 large white potatoes, peeled and diced
- 1 lb chicken breasts or thighs, fully cooked and cubed
- 1/2 lb frozen California blend veggies, thawed
- 1 cup Ranch dressing
- 1 cup salsa
- 4 oz block cheddar cheese, cut into small cubes
- 1/2 cup crushed tortilla chips or taco shells
- Pepper, salt and chili powder, to taste
- Place the potatoes in a pot of cold water. Bring to a boil, reduce heat and simmer for 15 minutes. Drain and pour into a large bowl.
- Add the chicken and veggies to the bowl. Toss. Add Ranch dressing and salsa; stir to combine. Stir in cheese cubes. Transfer to a 13×9 casserole dish.
- Top with crushed tortilla chips or taco shells and sprinkle on some pepper, salt and chili powder to taste. (This last step is really more for visual appeal than flavoring, so you can skip it if you want.) Bake at 350 degrees for 30-35 minutes, until bubbly.