Description
Loaded Potato Ranch Chicken Casserole is an all-inclusive dinner! Very delicious and tasty! Tested and approved!
Ingredients
Scale
- 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
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- 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