Description
This Loaded Potato Ranch Chicken Casserole is a hearty and flavorful dish combining tender chicken, seasoned Yukon gold potatoes, and a creamy ranch dressing base, all baked to perfection with crispy bacon and melted Mexican cheese. It’s an easy, family-friendly casserole perfect for gatherings or a comforting weeknight meal.
Ingredients
Scale
Potatoes
- 4 cups Yukon gold potatoes, unpeeled and diced
- â…“ 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
- â…“ 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
- Preheat and prepare potatoes: Preheat your oven to 450°F. In a bowl, toss the diced Yukon gold potatoes with ⅓ cup Ranch dressing, dried parsley, dried oregano, paprika, salt, and pepper until evenly coated. Spread them in a casserole dish and bake for 30 minutes until they start to soften and get lightly browned.
- Prepare the chicken: While the potatoes are baking, toss the diced chicken breast with the remaining â…“ cup Ranch dressing, salt, and pepper. This adds flavor and moisture to the chicken.
- Add chicken to potatoes and bake: Remove the casserole dish from the oven after the potatoes have baked for 30 minutes. Spread the Ranch-coated chicken evenly over the partially baked potatoes. Cover the dish with foil and bake for an additional 20 minutes to cook the chicken through.
- Add bacon and cheese: Remove the foil and sprinkle the cooked, crumbled bacon and shredded Mexican cheese blend evenly on top of the casserole. Return the dish to the oven and bake uncovered for 10 minutes, or until the cheese is melted and bubbly.
- Finish and serve: Once baked, remove the casserole from the oven and garnish with chopped green onions. Serve warm for a delicious and filling meal.
Notes
- You can substitute Yukon gold potatoes with red potatoes if desired.
- Use store-bought or homemade Ranch dressing based on preference.
- For extra crispiness, broil the casserole for 2-3 minutes after the final bake, watching carefully to prevent burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, ensure your ranch dressing and bacon are gluten-free certified.
