Loaded Potato Ranch Chicken Casserole Recipe

Introduction

This Loaded Potato Ranch Chicken Casserole is a comforting, flavorful dish perfect for family dinners. Tender chicken and crispy potatoes are combined with creamy ranch, melted cheese, and bacon for a satisfying meal everyone will love.

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, toss 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. Stir the potatoes every 10 minutes while baking for a total of 30 minutes.
2. Step 2: Reduce the oven temperature to 400°F. In the same bowl, combine the diced chicken with the remaining ⅓ cup ranch dressing, adding salt and pepper to taste. Spoon the chicken evenly over the parbaked potatoes, cover the casserole with foil, and bake for 20 minutes.
3. Step 3: Remove the foil, sprinkle the cooked bacon and shredded cheese on top of the chicken and potatoes. Return the casserole to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly. Garnish with chopped green onions before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of garlic powder to the potato mixture before baking.
• Swap the Mexican cheese blend for sharp cheddar or a mix of mozzarella and Monterey Jack.
• Use smoked bacon or turkey bacon to change the flavor profile.
• To make it spicier, add a pinch of cayenne pepper or diced jalapeños to the chicken layer.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this casserole?

Yes, you can substitute Yukon gold potatoes with red potatoes or russets. Keep in mind that cooking times may vary slightly depending on the potato variety and size of the dice.

Is it possible to make this casserole ahead of time?

Absolutely. You can assemble the casserole up to the point before baking, cover tightly, and refrigerate overnight. When ready, bake following the instructions, adding a few extra minutes to ensure it heats through properly.

Loaded Potato Ranch Chicken Casserole Recipe

Print Recipe

★★★★★

4.8 from 790 reviews

This Loaded Potato Ranch Chicken Casserole is a comforting and hearty dish featuring tender diced chicken breast and Yukon gold potatoes, all seasoned with creamy ranch dressing and aromatic herbs. Topped with crispy bacon, melted Mexican cheese blend, and fresh green onions, this casserole is perfect for a satisfying family meal that combines bold flavors and easy preparation.

• Author: zara
• 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 and Seasoning

• 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 Layer

• 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 your 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. Mix thoroughly to coat the potatoes evenly. Transfer the potatoes into a 9 x 13 inch casserole dish in an even layer. Bake uncovered for 30 minutes, stirring the potatoes every 10 minutes to ensure even cooking and browning.
2. Add Chicken Layer: Reduce the oven temperature to 400°F. Using the same mixing bowl, toss the diced chicken breast with the remaining ⅓ cup ranch dressing and season with salt and pepper to taste. Spread the seasoned chicken evenly over the parbaked potatoes in the casserole dish. Cover the dish with foil to retain moisture and bake for an additional 20 minutes, allowing the chicken to cook through.
3. Top and Finish Baking: Remove the foil covering after 20 minutes. Sprinkle the cooked and crumbled bacon evenly over the chicken, then top with the shredded Mexican cheese blend. Return the casserole to the oven and bake uncovered for 10 minutes or until the cheese is fully melted and bubbly. Once done, remove from oven and garnish with freshly chopped green onions before serving.

Notes

• Stirring the potatoes every 10 minutes during the initial bake ensures they cook evenly and develop a nice texture.
• Covering the casserole when baking the chicken keeps the chicken moist and tender.
• Feel free to substitute Mexican cheese blend with cheddar or Monterey Jack if preferred.
• For extra flavor, consider adding a sprinkle of garlic powder or onion powder to the potato seasoning.
• This casserole pairs well with a fresh green salad for a complete meal.

Keywords: loaded potato casserole, ranch chicken casserole, baked chicken and potatoes, easy dinner casserole, bacon cheese casserole