Introduction

This Loaded Potato Ranch Chicken Casserole combines tender chicken, seasoned potatoes, and a creamy ranch dressing to create a flavorful, comforting dish. Topped with crispy bacon, melted cheese, and fresh green onions, it’s perfect for a satisfying family dinner.

A white plate holds a layered dish made of bite-sized cooked potatoes as the base, topped with chunks of white chicken meat mixed with melted shredded cheese that has a light orange and white color. The entire dish is sprinkled with chopped green onions and small bits of crispy brown bacon, adding texture and color contrast. A fork rests on the right side of the plate and a red and white striped cloth is next to it. In the background, a white rectangular baking dish filled with more of the same dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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-sized bowl, combine the diced potatoes with ⅓ cup ranch dressing, dried parsley, oregano, paprika, salt, and pepper. Transfer the mixture to a 9 x 13-inch casserole dish. Bake uncovered for 30 minutes, stirring every 10 minutes to ensure even cooking.
Step 2: Reduce the oven temperature to 400°F. In the same bowl, toss the diced chicken with the remaining ⅓ cup ranch dressing and season with salt and pepper. Spread the chicken evenly over the partially baked potatoes. Cover the casserole with foil and bake for an additional 20 minutes.
Step 3: Remove the foil and sprinkle the cooked bacon and shredded cheese over the top. Return the casserole 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 flavor, toss the potatoes with a little garlic powder before baking.
Swap the Mexican cheese blend for cheddar or mozzarella if preferred.
Use turkey bacon as a leaner alternative to regular bacon.
Add diced bell peppers or mushrooms for added veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or reheat the entire casserole covered with foil in a 350°F oven for about 15-20 minutes.

How to Serve

This image shows a baked casserole in a white rectangular dish placed on a white marbled surface with a red and white cloth nearby. The dish has multiple layers starting with a base of small potato chunks, creamy white sauce mixed with herbs covering the potatoes, and tender chunks of chicken evenly spread on top. Melted yellow and white cheese is drizzled generously over the entire surface, creating a gooey texture. The dish is garnished with chopped green onions and crispy brown bacon bits, adding small bursts of color and texture contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

Fresh Yukon gold potatoes work best for texture, but you can use frozen diced potatoes. Just be sure to adjust the baking time and monitor moisture, as frozen potatoes may release more water.

Is it possible to make this casserole ahead of time?

Yes, you can assemble the casserole up to the point before baking and refrigerate it overnight. When ready to eat, bake it as directed, adding a few extra minutes if baking from cold.

Loaded Potato Ranch Chicken Casserole Recipe

Print Recipe

★★★★★

4.5 from 98 reviews

A hearty and flavorful casserole featuring tender chicken and crispy gold potatoes coated in tangy ranch dressing, herbs, and spices, layered with crispy bacon and melted Mexican cheese for a comforting and satisfying meal.

Author: Izo
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

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 Layer

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

Prep and Parbake Potatoes: Preheat the oven to 450°F. In a medium bowl, toss the diced potatoes with ⅓ cup ranch dressing, dried parsley, dried oregano, paprika, salt, and pepper. Spread evenly in a 9 x 13 inch casserole dish. Bake uncovered for 30 minutes, stirring every 10 minutes to ensure even cooking and slight crispness.
Add and Bake Chicken: Lower the oven temperature to 400°F. In the same bowl, mix diced chicken with the remaining ⅓ cup ranch dressing and season with salt and pepper. 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 foil and sprinkle the cooked crumbled bacon and shredded Mexican cheese blend evenly over the casserole. Return to the oven and bake uncovered for another 10 minutes or until the cheese is melted and bubbly. Remove from oven and garnish with freshly chopped green onions before serving.

Notes

Use Yukon gold potatoes for their creamy texture and ability to hold shape during baking.
Stirring the potatoes every 10 minutes during the first bake promotes even cooking and slight browning.
Covering the dish when baking the chicken helps keep it moist and tender.
Use freshly cooked bacon for best flavor and crispness.
The casserole can be prepared ahead of time up to baking step two and refrigerated until ready to finish baking.

Keywords: potato casserole, ranch chicken casserole, baked chicken and potatoes, comfort food, cheesy bacon casserole