Loaded Potato Ranch Chicken Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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
