LOADED POTATO RANCH CHICKEN CASSEROLE Recipe
A hearty and flavorful casserole combining ranch-seasoned Yukon gold potatoes, tender diced chicken breast, crispy bacon, and a melty Mexican cheese blend, topped with fresh green onions for a deliciously comforting meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Potatoes
- 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
- 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 your oven to 450°F. In a medium-sized bowl, combine the diced Yukon gold potatoes with ⅓ cup of ranch dressing, dried parsley, dried oregano, paprika, salt, and pepper. Stir well to coat the potatoes evenly. Transfer the mixture into a 9 x 13 inch casserole dish and bake uncovered for 30 minutes, stirring every 10 minutes to ensure even cooking.
- Add chicken and bake: Lower the oven temperature to 400°F. In the same bowl, toss the diced chicken breast with the remaining ⅓ cup of ranch dressing, seasoning with salt and pepper to taste. Spoon the chicken mixture evenly over the parbaked potatoes in the casserole dish. Cover the dish with foil and bake for an additional 20 minutes to cook the chicken through.
- Add toppings and finish baking: Remove the foil and sprinkle the cooked crumbled bacon and shredded Mexican cheese blend evenly over the chicken and potatoes. Return the casserole to the oven and bake for another 10 minutes or until the cheese is melted, bubbly, and slightly golden. Once done, garnish with freshly chopped green onions before serving.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape well when baked.
- For a spicier kick, consider adding a pinch of cayenne pepper or chili powder to the potato seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten-free, ensure the ranch dressing used is certified gluten-free.
- For extra crunch, add crushed tortilla chips as a topping before the final baking step.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: potato casserole, ranch chicken casserole, loaded potato casserole, baked chicken dish, comfort food casserole
