Loaded Potato Ranch Chicken Casserole Recipe

Introduction

This Loaded Potato Ranch Chicken Casserole is a comforting, flavorful dish perfect for a hearty family meal. It combines tender chicken, seasoned potatoes, crispy bacon, and melty cheese all baked together with zesty ranch dressing for a delightful creamy taste.

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.
2. Step 2: Lower the oven temperature to 400°F. In the same bowl, toss the diced chicken with the remaining ⅓ cup ranch dressing, adding salt and pepper to taste. Spread the chicken evenly over the parbaked potatoes. Cover the dish with foil and bake for 20 more 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 an additional 10 minutes, or until the cheese is melted and bubbly. Garnish with fresh chopped green onions before serving.

Tips & Variations

• Swap Yukon gold potatoes for red potatoes or russets for a different texture.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Use smoked gouda or sharp cheddar cheese instead of the Mexican blend for a unique flavor.
• For a lighter version, substitute half of the ranch dressing with Greek yogurt.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in a microwave-safe dish and microwave until warmed through, or reheat in a 350°F oven for 15-20 minutes to restore the crispy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this casserole?

Fresh diced potatoes work best in this recipe to ensure proper baking and texture. If using frozen potatoes, make sure they are thawed and patted dry to avoid excess moisture in the casserole.

Can I prepare this casserole in advance?

Yes, you can assemble the casserole up to step 2 and refrigerate it for a few hours before baking. Just add a few extra minutes to the cooking time to compensate for the chilled ingredients.

Loaded Potato Ranch Chicken Casserole Recipe

Print Recipe

★★★★★

5 from 54 reviews

This Loaded Potato Ranch Chicken Casserole is a comforting and hearty dish featuring tender diced chicken and Yukon gold potatoes baked with ranch dressing, aromatic herbs, crispy bacon, and melted Mexican cheese. Perfect for a family dinner, this casserole offers a flavorful combination of creamy, savory, and smoky elements in every bite.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes Mixture

• 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 Mixture

• 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. Mix well to evenly coat the potatoes with the seasoning and dressing. 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 and browning.
2. Add chicken and bake. Once the potatoes have parbaked, reduce the oven temperature to 400°F. In the same mixing bowl, toss the diced chicken with the remaining ⅓ cup ranch dressing and season with salt and pepper. Spread the chicken mixture evenly on top of the parbaked potatoes in the casserole dish. Cover the dish with foil and bake for an additional 20 minutes, allowing the chicken to cook through.
3. Add toppings and finish baking. Remove the foil from the casserole. Sprinkle the cooked and crumbled bacon and shredded Mexican cheese blend evenly over the top of the chicken and potatoes. Return the casserole to the oven and bake uncovered for another 10 minutes, or until the cheese is melted, bubbly, and slightly golden. Remove from the oven and garnish with freshly chopped green onions before serving.

Notes

• You can substitute Yukon gold potatoes with red potatoes or russet potatoes if desired, but adjust baking time accordingly.
• For extra crisp bacon, cook separately in a skillet or oven before adding as a topping.
• This casserole can be prepared ahead of time and refrigerated before baking; just increase cooking time slightly when baking from cold.
• Use low-fat or light ranch dressing to reduce fat content if preferred.
• Leftovers reheat well covered in the oven or microwave.

Keywords: potato casserole, ranch chicken casserole, baked chicken casserole, loaded potatoes, comfort food, baked chicken recipe