LOADED POTATO RANCH CHICKEN CASSEROLE Recipe
A hearty and flavorful Loaded Potato Ranch Chicken Casserole featuring tender diced chicken, crispy bacon, seasoned Yukon gold potatoes, and melted Mexican cheese blend, all infused with zesty ranch dressing and aromatic herbs, making it a perfect comforting meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
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 (232°C). In a medium-sized bowl, combine diced Yukon gold potatoes with ⅓ cup ranch dressing, dried parsley, dried oregano, paprika, salt, and pepper. Toss well to coat. Spread the potatoes evenly in a 9 x 13 inch casserole dish. Bake uncovered for 30 minutes, stirring every 10 minutes to ensure even cooking and browning.
- Add Chicken and Bake: Reduce oven temperature to 400°F (204°C). In the same bowl used for potatoes, mix diced chicken with the remaining ⅓ cup ranch dressing, adding salt and pepper to taste. Spoon the seasoned chicken evenly over the parbaked potatoes in the casserole dish. Cover the dish tightly with foil and bake for an additional 20 minutes until the chicken is cooked through.
- Add Toppings and Final Bake: Remove the foil and sprinkle cooked, crumbled bacon and shredded Mexican cheese blend evenly over 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 oven and garnish with freshly chopped green onions before serving.
Notes
- For extra crispiness, consider broiling the casserole for 2-3 minutes at the end, watching carefully to prevent burning.
- Yukon gold potatoes are preferred for their creamy texture and ability to hold shape, but you can substitute with red or baby potatoes.
- If ranch dressing is not on hand, you can use a homemade mixture of mayonnaise, buttermilk, garlic powder, onion powder, and herbs.
- To make this casserole gluten-free, ensure ranch dressing and bacon are labeled gluten-free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture retention.
Nutrition
- Serving Size: 1/6 of casserole (approx. 1.5 cups)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: Loaded Potato Ranch Chicken Casserole, baked chicken casserole, ranch chicken, comfort food, potato casserole, cheesy chicken bake
