Chicken Bacon Ranch Potato Casserole

Servings: 8
Ingredients

    5 lb Yukon Gold potatoes 1 1/2-inch cubes
    1 tsp salt
    2 cup half & half
    1 10 3/4 oz can cream of onion soup
    1 8 oz sour cream
    ½ cup butter melted
    1 1.0 oz package dry Ranch salad dressing mix
    1 tsp garlic salt
    1 tsp black pepper
    ¼ tsp paprika plus additional for dusting
    3 cup shredded sharp white cheddar cheese divided
    8 green onion thinly sliced
    3 cup chopped rotisserie chicken
    8 slices bacon cooked and crumbled
    2 Tbsp butter cubed

Instructions

    In a large pot cover the cubed potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
    Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky.
    In a separate bowl, whisk together the half & half, onion soup, sour cream, melted butter, dry salad dressing mix, garlic salt, black pepper and paprika. Use a large spoon or spatula mixing until combined.
    Add the sauce to the potatoes along with 2 cups shredded cheese, chopped chicken, crumbled bacon and green onion. Reserve some bacon crumbles and green onion for garnishing.
    Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
    Pour the mixture into the dish. Top with the remaining 1 cup shredded cheese and sprinkle with a light dusting of paprika. Dot with cubed butter.
    Bake for 35-40 minutes or until golden and bubbly. Garnish with reserved bacon and green onion just before serving