Description
This Loaded Potato Ranch Chicken Casserole combines juicy chicken, tender potatoes, crispy bacon, and gooey melted cheese in a creamy ranch sauce. It’s a delicious and filling meal that’s great for any occasion and sure to be a hit with the whole family!
Ingredients
Units
Scale
- 4 medium russet potatoes, diced into 1-inch pieces
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 slices bacon, cooked and crumbled
- 2 tbsp fresh parsley, chopped (for garnish)
- 2 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Season Potatoes: In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Spread them evenly in the prepared baking dish.
- Bake Potatoes: Bake the potatoes for 20-25 minutes or until they start to become tender.
- Prepare Chicken and Ranch Mix: In a separate bowl, toss the chicken pieces with ranch dressing to coat evenly.
- Assemble Casserole: Remove the baking dish from the oven and add the coated chicken on top of the partially cooked potatoes. Sprinkle cheddar and mozzarella cheeses over the chicken and potatoes.
- Bake Again: Return the dish to the oven and bake for another 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the cheese is melted and bubbly.
- Add Bacon and Garnish: Remove the casserole from the oven, sprinkle crumbled bacon on top, and garnish with fresh parsley. Serve hot.
Notes
- For extra flavor, drizzle additional ranch dressing on top just before serving.
- This casserole pairs well with a simple side salad or steamed vegetables.
- You can add a handful of chopped green onions for an extra burst of flavor.