When it comes to hearty, satisfying meals that bring the whole family to the table, few dishes can compete with a casserole. And if you’re looking for a recipe that combines the creamy tang of ranch dressing, the smoky goodness of bacon, and the comforting flavors of potatoes and chicken, then you’re in for a treat.
Introducing the Loaded Potato Ranch Chicken Casserole, a one-dish wonder that’s as easy to make as it is delicious to eat. Tested, approved, and guaranteed to become a household favorite, this casserole is the perfect all-inclusive dinner.
Why You’ll Love This Recipe
The Loaded Potato Ranch Chicken Casserole is a dream come true for busy weeknights or lazy weekends. It’s packed with protein, loaded with flavor, and customizable to suit your preferences. Here’s why this recipe stands out:
- All-in-One Meal: With tender chicken, hearty potatoes, gooey cheese, and crispy bacon, this dish has everything you need for a complete meal.
- Quick Prep: With just 10 minutes of prep time, this recipe is perfect for those who want a delicious homemade meal without spending hours in the kitchen.
- Crowd-Pleaser: The combination of ranch dressing, melted cheese, and smoky bacon is universally loved, making it a hit with both kids and adults.
Let’s dive into how you can whip up this irresistible casserole in your own kitchen.
Ingredients You’ll Need
Here’s what you’ll need to make this flavorful dish:
- 4 cups Yukon gold potatoes (unpeeled and diced)
- 2 lbs 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)
These simple ingredients come together to create a dish that’s bursting with flavor and texture.
Step-by-Step Instructions
1. Preheat and Prep the Potatoes
Start by preheating your oven to 450°F. In a medium-sized bowl, toss the diced Yukon gold potatoes with ⅓ cup of ranch dressing, dried parsley, oregano, paprika, salt, and pepper. Make sure the potatoes are evenly coated with the seasoning mix for maximum flavor.
Transfer the seasoned potatoes to a 9 x 13-inch casserole dish and bake them uncovered for 30 minutes. Stir the potatoes every 10 minutes to ensure they cook evenly and develop a golden-brown crust.
2. Add the Chicken
Once the potatoes are parbaked and slightly crispy, reduce the oven temperature to 400°F. In the same bowl you used for the potatoes (no need to dirty another dish!), mix the diced chicken with the remaining ⅓ cup of ranch dressing. Add salt and pepper to taste, then spoon the chicken mixture over the potatoes in the casserole dish.
Cover the dish with foil and bake for an additional 20 minutes. This allows the chicken to cook through while keeping it juicy and tender.
3. Top with Bacon and Cheese
Remove the casserole from the oven and take off the foil. Sprinkle the crumbled bacon and shredded Mexican cheese blend evenly over the top of the chicken and potatoes. Return the dish to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
4. Garnish and Serve
Once out of the oven, sprinkle freshly chopped green onions over the top for a pop of color and added flavor. Serve hot and watch as your family digs in with gusto!
Tips for Success
- Choose Your Potatoes Wisely: Yukon gold potatoes are ideal for this recipe because of their buttery texture and ability to hold their shape when baked. However, if you don’t have Yukon golds on hand, red potatoes or russets will work as well.
- Make It Spicy: If you’re a fan of heat, consider adding a pinch of cayenne pepper or some diced jalapeños to the potato mixture for an extra kick.
- Cheese Options: While the Mexican cheese blend adds a great combination of flavors, feel free to experiment with other cheeses like cheddar, Monterey Jack, or even pepper jack for a spicier twist.
- Meal Prep Friendly: This casserole reheats beautifully, making it a great option for meal prep or leftovers. Simply store it in an airtight container in the fridge for up to three days.
Nutrition Information
If you’re curious about what’s on your plate, here’s a quick breakdown of the nutritional value per serving (based on six servings):
- Calories: 636
- Total Fat: 30g (10g saturated fat)
- Cholesterol: 175mg
- Sodium: 736mg
- Carbohydrates: 27g (3g fiber, 3g sugar)
- Protein: 61g
This casserole is hearty enough to satisfy your hunger while still being balanced in terms of protein and carbs.
Why This Recipe Is Perfect for Any Occasion
Whether you’re hosting a casual family dinner or looking for something comforting after a long day, this Loaded Potato Ranch Chicken Casserole fits the bill. It’s simple enough for weeknights but flavorful enough to impress guests at a potluck or gathering. Plus, it’s customizable—swap out ingredients or add your favorite toppings to make it your own!
So next time you’re craving comfort food that’s easy to prepare and guaranteed to please, give this casserole a try. One bite, and you’ll see why it’s quickly becoming a favorite in kitchens everywhere!
Happy cooking!
PrintLoaded Potato Ranch Chicken Casserole
Loaded Potato Ranch Chicken Casserole is an all-inclusive dinner! Very delicious and tasty! Tested and approved!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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
- Preheat the oven to 450°F. In a medium-sized bowl, mix the diced potatoes with ⅓ cup ranch dressing, parsley, oregano, paprika, salt, and pepper. Place them in a 9 x 13-inch casserole dish and bake for 30 minutes uncovered, stirring every 10 minutes.
- Reduce the heat to 400°F. In the same bowl, mix the diced chicken with the remaining ⅓ cup ranch dressing, add salt and pepper to taste, and spoon on top of the parbaked potatoes. Cover with foil and bake for 20 minutes more.
- Remove the casserole from the oven, sprinkle the bacon and cheese on top, and bake for 10 minutes or until the cheese is melted and bubbly. Serve with freshly chopped green onions on top.
Notes
- For extra crispiness, you can broil the casserole for 2-3 minutes after adding the cheese.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or red pepper flakes.
- You can substitute the Mexican cheese blend with cheddar, mozzarella, or your favorite cheese.
- This dish pairs well with a fresh side salad or steamed vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F until warm.
Nutrition
- Serving Size: 1
- Calories: 636 kcal
- Sugar: 3g
- Sodium: 736mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 61g
- Cholesterol: 175mg
