Loaded Potato Ranch Chicken Casserole Recipe

Introduction

This Loaded Potato Ranch Chicken Casserole is a comforting and flavorful dish that combines tender chicken, hearty potatoes, and a creamy ranch dressing base. Topped with bacon, cheese, and green onions, it’s perfect for a satisfying family dinner or potluck.

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 your oven to 375°F (190°C). Lightly grease a casserole dish and set aside.
2. Step 2: In a large bowl, toss the diced potatoes with half of the ranch dressing, dried parsley, oregano, paprika, salt, and pepper until evenly coated.
3. Step 3: Spread the seasoned potatoes evenly in the bottom of the prepared casserole dish.
4. Step 4: In the same bowl, combine the diced chicken with the remaining ranch dressing, then season with salt and pepper. Layer the chicken over the potatoes in the dish.
5. Step 5: Sprinkle the cooked and crumbled bacon evenly over the chicken layer.
6. Step 6: Top the casserole with the shredded Mexican cheese blend.
7. Step 7: Cover the casserole with foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden and the chicken and potatoes are cooked through.
8. Step 8: Remove from the oven and let cool for a few minutes. Sprinkle the chopped green onions on top before serving.

Tips & Variations

• Use red potatoes or baby potatoes if you prefer a different texture.
• For extra creaminess, stir in a little sour cream or cream cheese with the ranch dressing.
• Add a pinch of cayenne pepper or chili powder for a spicy kick.
• Substitute cooked sausage for the chicken for a different flavor profile.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350°F (175°C) oven until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake as directed when ready to serve, adding a few extra minutes to the baking time if chilled.

Can I use frozen potatoes instead of fresh?

Fresh diced potatoes work best for texture, but you can use thawed frozen diced potatoes. Be sure to drain any excess moisture before assembling to avoid a watery casserole.

Loaded Potato Ranch Chicken Casserole Recipe

Print Recipe

★★★★★

5 from 112 reviews

This Loaded Potato Ranch Chicken Casserole is a comforting, hearty dish combining tender diced chicken, seasoned Yukon gold potatoes, crispy bacon, and a creamy ranch dressing, all baked with a delicious Mexican cheese blend. Perfect for a family meal, it offers a flavorful twist on classic casserole favorites.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Chicken

• 4 cups Yukon gold potatoes, unpeeled and diced
• 2 lb boneless, skinless chicken breast, cut into 1-inch dice

Seasonings and Dressing

• ⅔ cup Ranch dressing, divided
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 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. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready once the casserole is assembled.
2. Prepare Ingredients: Dice the Yukon gold potatoes unpeeled, cut the chicken breasts into 1-inch pieces, and chop green onions. Cook and crumble the bacon if not pre-cooked.
3. Combine Seasonings: In a large mixing bowl, combine ⅓ cup of the ranch dressing with dried parsley, oregano, paprika, salt, and pepper. Mix well to create a flavorful base.
4. Mix Chicken and Potatoes: Add diced chicken and potatoes to the seasoning mixture. Toss well to ensure all pieces are evenly coated with the ranch and seasoning blend.
5. Layer Ingredients: In a greased casserole dish, spread half of the chicken and potato mixture evenly. Sprinkle half of the cooked bacon and shredded Mexican cheese blend over the top.
6. Repeat Layers: Add the remaining chicken and potato mixture on top, followed by the remaining bacon and cheese. Drizzle the remaining ⅓ cup ranch dressing over the top layer for added moisture and flavor.
7. Bake Casserole: Place the casserole in the preheated oven and bake for approximately 45-50 minutes, or until the potatoes are tender and the chicken is fully cooked. The cheese should be bubbly and slightly browned.
8. Add Green Onions: Once baked, remove the casserole from the oven and sprinkle the chopped green onions over the top for freshness and added texture.
9. Serve: Allow the casserole to cool for a few minutes before serving. Scoop generous portions onto plates and enjoy this hearty, comforting meal.

Notes

• Yukon gold potatoes are preferred for their creamy texture and ability to hold shape during baking.
• Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (74°C).
• You can substitute the Mexican cheese blend with cheddar or Monterey Jack if preferred.
• For a spicier version, consider adding a pinch of cayenne pepper to the seasoning mix.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: potato casserole, ranch chicken casserole, baked chicken dish, comfort food, Mexican cheese blend, bacon casserole