Description
This Loaded Potato Ranch Chicken Casserole is a comforting and flavorful dish featuring diced Yukon gold potatoes tossed in ranch dressing and herbs, layered with tender ranch-seasoned chicken, crispy bacon, and melted Mexican cheese. Perfect for family dinners, it combines creamy, savory, and smoky elements baked to perfection in just over an hour.
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 (232°C). In a large bowl, toss the diced Yukon gold potatoes with ⅓ cup ranch dressing, dried parsley, dried oregano, paprika, and salt and pepper to taste. Spread the potatoes evenly in a baking dish and bake for 30 minutes to par-bake.
- Prepare the Chicken: While the potatoes bake, toss the diced chicken breast with the remaining â…“ cup ranch dressing and season with salt and pepper to taste.
- Add Chicken to Potatoes and Bake: Remove the partially cooked potatoes from the oven. Lay the ranch-coated chicken pieces evenly on top of the potatoes. Cover the casserole dish with foil and bake for an additional 20 minutes to cook the chicken through.
- Add Bacon and Cheese: After the chicken is cooked, remove the foil and sprinkle the cooked and crumbled bacon and shredded Mexican cheese blend evenly over the top of the casserole.
- Final Bake and Garnish: Return the casserole to the oven and bake uncovered for 10 more minutes, or until the cheese is melted and bubbly. Once done, remove from the oven, garnish with chopped green onions, and serve hot.
Notes
- You can substitute Yukon gold potatoes with red potatoes or russets, but peeling is optional depending on preference.
- For extra creaminess, add a dollop of sour cream mixed into the ranch dressing before tossing the potatoes.
- To reduce fat, use reduced-fat ranch dressing and lean bacon or turkey bacon.
- If cooking ahead, prepare through step 3, then refrigerate and add toppings before baking the final 10 minutes when ready to serve.
- Make sure to cut chicken into uniform pieces to ensure even cooking.
