LOADED POTATO RANCH CHICKEN CASSEROLE Recipe
This Loaded Potato Ranch Chicken Casserole is a hearty, flavorful dish combining tender diced chicken, seasoned Yukon gold potatoes, crispy bacon, and melted Mexican cheese blend, all elevated with zesty ranch dressing and aromatic herbs. Perfect for a comforting family meal, it’s baked to golden perfection and topped with fresh green onions for a vibrant finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
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
- Prepare and parbake the potatoes: Preheat the oven to 450°F. In a medium bowl, combine the diced Yukon gold potatoes with ⅓ cup ranch dressing, dried parsley, dried oregano, paprika, salt, and pepper. Spread the seasoned potatoes evenly in a 9 x 13 inch casserole dish. Bake uncovered for 30 minutes, stirring every 10 minutes to ensure even cooking.
- Add chicken and bake: Lower the oven temperature to 400°F. In the same bowl, toss the diced chicken with the remaining ⅓ cup ranch dressing, salt, and pepper. Layer the marinated chicken evenly over the partially cooked potatoes. Cover the casserole with foil and bake for an additional 20 minutes to cook the chicken through.
- Top with bacon and cheese: Remove the foil from the casserole. Sprinkle the cooked and crumbled bacon evenly over the chicken and potatoes, then top with shredded Mexican cheese blend. Return to the oven and bake uncovered for 10 minutes, or until the cheese has melted completely and is bubbly.
- Garnish and serve: Remove the casserole from the oven and let it cool slightly. Sprinkle freshly chopped green onions on top before serving to add a fresh and vibrant flavor contrast.
Notes
- Use Yukon gold potatoes for their creamy texture and buttery flavor.
- Stirring potatoes during the first bake ensures even cooking and prevents sticking.
- Bacon can be cooked in advance and stored refrigerated for convenience.
- For a spicier version, add a pinch of cayenne pepper or jalapeño slices.
- This casserole can be assembled ahead and baked just before serving.
- Leftovers can be refrigerated up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Loaded Potato Ranch Chicken Casserole, ranch chicken casserole, baked chicken potatoes, cheesy chicken casserole, comfort food
