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 seasoning
2 c. shredded Cheddar
1/4 c. sliced green onions, plus more for garnish
1/2 c. sour cream
Preparation
Step 1In a large pot filled with cool water, add potatoes and 1 tablespoon salt and boil until tender, 10 to 12 minutes. Drain and rinse under cool water. Lightly smash with a rolling pin, then set aside.Step 2Preheat oven 375°. Reserve drippings from chicken container if available. Remove chicken from bones and shred; discard bones.Step 3In a large pot over medium heat combine drippings and butter. Add flour and stir with a wooden spoon for 1 minute, then stir in milk, season with salt and pepper, and add ranch seasoning. Bring mixture to a boil, then simmer on medium for 5 minutes and turn off heat. Fold in half the cheese, chicken and smashed potatoes. Step 4Transfer to a casserole dish and top with green onions and remaining cheese. Bake until warmed through and cheese has melted, 10 to 15 minutes.Step 5Garnish with sour cream and green onions, serve immediately.
