Loaded Potato Ranch Chicken Casserole Recipe

Introduction

This Loaded Potato Ranch Chicken Casserole is a comforting, flavorful dish perfect for a hearty family dinner. It combines tender chicken, seasoned potatoes, crispy bacon, and melted cheese all baked together with a zesty ranch twist.

Ingredients

• 4 cups Yukon gold potatoes, unpeeled and diced
• 2 lb boneless, skinless chicken breast, cut into 1-inch dice
• ⅔ cup Ranch dressing, divided
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup cooked and crumbled bacon
• 1 ½ cups shredded Mexican cheese blend
• ½ cup green onions, chopped

Instructions

1. Step 1: Preheat the oven to 450°F. In a medium-sized bowl, combine the diced potatoes with ⅓ cup ranch dressing, dried parsley, oregano, paprika, salt, and pepper. Transfer the mixture to a 9 x 13-inch casserole dish and bake uncovered for 30 minutes, stirring every 10 minutes to ensure even cooking.
2. Step 2: Reduce the oven temperature to 400°F. In the same bowl, toss the diced chicken with the remaining ⅓ cup ranch dressing, salt, and pepper. Spread the chicken evenly over the parbaked potatoes in the casserole dish. Cover the dish with foil and bake for an additional 20 minutes.
3. Step 3: Remove the foil, sprinkle the cooked bacon and shredded cheese over the top of the casserole. Return to the oven and bake for 10 minutes more, or until the cheese is melted and bubbly. Garnish with chopped green onions before serving.

Tips & Variations

• For extra crispiness, broil the casserole for the last 2 minutes to brown the cheese slightly.
• Swap out Mexican cheese blend with cheddar or Monterey Jack for a different flavor profile.
• Add a bit of garlic powder or onion powder to the potato mixture for additional depth of flavor.
• Use smoked turkey bacon as a lighter alternative to regular bacon.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes, to keep the potatoes tender and cheese melted. Avoid microwave reheating to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, russet potatoes or red potatoes can be used instead of Yukon gold. Just keep in mind that cooking times may vary slightly depending on potato type and size of the dice.

Is there a way to make this casserole ahead of time?

Absolutely! Prepare the casserole through step 2, cover tightly and refrigerate overnight. When ready, bake covered at 400°F for 20 minutes, then proceed with adding bacon and cheese and finishing the bake as directed.

Loaded Potato Ranch Chicken Casserole Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

This Loaded Potato Ranch Chicken Casserole is a comforting and flavorful one-dish meal featuring seasoned Yukon gold potatoes, tender chicken breast, crispy bacon, and melted Mexican cheese blend, all baked to perfection and topped with fresh green onions for a delicious finish.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 4 cups Yukon gold potatoes, unpeeled and diced
• ⅓ cup Ranch dressing
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

Chicken

• 2 lb boneless, skinless chicken breast, cut into 1 inch dice
• ⅓ cup Ranch dressing
• Salt and pepper to taste

Toppings

• 1 cup cooked and crumbled bacon
• 1 ½ cups shredded Mexican cheese blend
• ½ cup green onions, chopped

Instructions

1. Prepare and parbake potatoes: Preheat the oven to 450°F. In a medium-sized bowl, combine the diced Yukon gold potatoes with ⅓ cup ranch dressing, dried parsley, dried oregano, paprika, salt, and pepper. Spread the potato mixture evenly in a 9 x 13 inch casserole dish. Bake uncovered for 30 minutes, stirring the potatoes every 10 minutes to ensure even cooking.
2. Add chicken and bake: Reduce oven temperature to 400°F. In the same bowl, mix the diced chicken breast with the remaining ⅓ cup ranch dressing, and season with salt and pepper. Spoon the chicken mixture evenly over the parbaked potatoes. Cover the casserole dish with foil and bake for an additional 20 minutes to cook the chicken through.
3. Add toppings and finish baking: Remove the foil from the casserole, then sprinkle the cooked crumbled bacon and shredded Mexican cheese blend evenly on top. Return to the oven and bake for 10 more minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with freshly chopped green onions before serving.

Notes

• Use Yukon gold potatoes for their creamy texture and ability to hold shape when baked.
• Parbaking the potatoes prevents them from being undercooked when layered with chicken.
• Stirring the potatoes during the first bake ensures even cooking and prevents sticking.
• Covering the casserole during the chicken bake keeps moisture in and helps cook chicken evenly.
• Use cooked and crumbled bacon for a smoky, crispy topping that complements the dish.
• Freshly chopped green onions add a nice fresh, mild onion flavor and a pop of color.
• For a spicier kick, consider adding a pinch of cayenne or chili powder to the potato mixture.
• This dish can be prepared ahead by assembling and refrigerating before baking; just add extra cooking time if baked from cold.

Keywords: potato casserole, ranch chicken casserole, baked chicken casserole, comfort food, one-dish meal