Description
This Loaded Potato Ranch Chicken Casserole is a hearty and flavorful dish combining tender cubed chicken breasts, seasoned crispy potatoes, creamy ranch dressing, melted cheddar cheese, and crunchy bacon. Perfect for a comforting family meal, this casserole is baked to golden perfection and topped with fresh green onions for a burst of freshness.
Ingredients
Scale
Chicken
- 2 lbs chicken breasts, cubed
- 1/2 cup ranch dressing (divided)
Potatoes
- 2 lbs russet potatoes, diced
- 1/3 cup olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
Toppings
- 2 cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 4 green onions, thinly sliced
- Remaining 1/2 cup ranch dressing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare Potatoes: In a large bowl, toss the diced potatoes with olive oil, salt, black pepper, smoked paprika, garlic powder, and onion powder until all pieces are evenly coated.
- Bake Potatoes: Spread the seasoned potatoes evenly in a greased 9×13-inch baking dish. Bake for 30 minutes, stirring halfway through to ensure they cook evenly and become slightly crispy.
- Marinate Chicken: While the potatoes bake, combine the cubed chicken breasts with half of the ranch dressing in a separate bowl, mixing well to coat the chicken.
- Adjust Oven Temperature: When the potatoes are done, remove the dish from the oven, and lower the temperature to 350°F (175°C) for the next stage.
- Add Chicken to Potatoes: Evenly layer the marinated chicken pieces over the baked potatoes in the dish.
- Drizzle Remaining Ranch: Drizzle the remaining ranch dressing evenly over the chicken to add flavor and moisture.
- Add Cheese: Sprinkle the shredded cheddar cheese generously over the top of the casserole.
- Final Bake: Return the casserole to the oven and bake for an additional 20-25 minutes, until the chicken is fully cooked, and the cheese is melted, golden, and bubbly.
- Garnish: Remove the casserole from the oven and top with crumbled bacon and sliced green onions for added texture and flavor.
- Serve: Let the casserole cool for a few minutes before serving to allow the flavors to settle.
Notes
- Ensure potatoes are diced evenly for uniform cooking.
- You can substitute chicken thighs for breasts for a juicier result.
- Bacon can be cooked in advance and stored in the fridge.
- For a spicier version, add a pinch of cayenne pepper to the potato seasoning.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
