Loaded Potato Ranch Chicken Casserole Recipe
Introduction
This Loaded Potato Ranch Chicken Casserole is a comforting blend of tender chicken, crispy potatoes, and savory ranch flavors. Topped with melted cheese and bacon, it’s a hearty dish perfect for any family dinner or gathering.
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
- Step 1: Preheat the oven to 450°F. In a medium bowl, toss the diced potatoes with ⅓ cup ranch dressing, dried parsley, oregano, paprika, salt, and pepper. 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.
- Step 2: Lower the oven temperature to 400°F. In the same bowl, combine the diced chicken with the remaining ⅓ cup ranch dressing, salt, and pepper. Spoon the chicken mixture over the partially baked potatoes. Cover the dish with foil and bake for an additional 20 minutes.
- Step 3: Remove the foil, then sprinkle the cooked bacon and shredded cheese evenly over the casserole. Return to the oven and bake for 10 minutes more, or until the cheese is melted and bubbly. Garnish with chopped green onions before serving.
Tips & Variations
- For extra creaminess, stir in a dollop of sour cream before adding the cheese topping.
- Use sweet potatoes instead of Yukon gold for a slightly sweeter, colorful variation.
- Add a pinch of cayenne pepper or hot sauce to the chicken mixture for a spicy kick.
- To save time, use pre-cooked or rotisserie chicken instead of raw chicken breast.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a covered dish in a 350°F oven until heated through. Avoid freezing as potatoes may change texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, you can substitute Yukon gold potatoes with red potatoes or russets. Just note that cooking times may vary slightly depending on the potato type and size of the dice.
Is this casserole suitable for meal prep?
Absolutely! It reheats well and makes for a filling meal prep option. Prepare it in advance and store portions in the fridge to enjoy throughout the week.
PrintLoaded Potato Ranch Chicken Casserole Recipe
This Loaded Potato Ranch Chicken Casserole is a hearty and flavorful dish combining tender diced chicken, seasoned Yukon gold potatoes, savory bacon, and a melty Mexican cheese blend, all enhanced with zesty ranch dressing and aromatic herbs. Baked to perfection, this casserole is perfect for a comforting family meal full of rich textures and bold tastes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
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
- Preheat and prepare potatoes: Preheat the oven to 450°F (232°C). 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 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 and browning.
- Add chicken and bake: Lower the oven temperature to 400°F (204°C). In the same bowl, toss the diced chicken breast with the remaining ⅓ cup ranch dressing and season with salt and pepper to taste. Spread the chicken evenly over the parbaked potatoes. Cover the casserole dish with foil and bake for an additional 20 minutes to cook the chicken through.
- Add toppings and finish baking: Remove the casserole dish from the oven and uncover. Sprinkle the cooked and crumbled bacon and shredded Mexican cheese blend evenly over the top. Return the dish to the oven and bake uncovered for 10 more minutes, or until the cheese is melted and bubbly. Once out of the oven, sprinkle the chopped green onions on top before serving.
Notes
- Use Yukon gold potatoes for the best texture and flavor; they hold their shape well during baking.
- Cooking times may vary slightly depending on your oven; check chicken for doneness if uncertain.
- For a spicier version, add a pinch of cayenne pepper or chili powder to the potato seasoning.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To make ahead, assemble everything except the cheese and green onions, cover, and refrigerate; add toppings before baking.
Keywords: Loaded Potato Ranch Chicken Casserole, ranch chicken casserole, baked chicken casserole, potato casserole, comfort food, cheesy chicken casserole
