Name: Loaded Potato Ranch Chicken Casserole Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 2 lb boneless, skinless chicken breast, cut into 1 inch dice; ⅓ cup Ranch dressing; Salt and pepper to taste; 1 cup cooked and crumbled bacon; 1 ½ cups shredded Mexican cheese blend; ½ cup green onions, chopped

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Introduction

Loaded Potato Ranch Chicken Casserole is a comforting one-dish meal combining tender chicken, creamy Yukon gold potatoes, and savory ranch flavors. Topped with crispy bacon and melted cheese, this casserole is perfect for a family dinner or meal prep.

The image shows a white rectangular baking dish filled with a cheesy casserole. The base layer is a creamy mixture with small pieces of white cauliflower, topped with melted golden yellow cheddar cheese. Scattered over the cheese are small, crispy dark red bacon bits and finely chopped green chives for a fresh color contrast. The dish sits on a white marbled surface next to a white cloth with red stripes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Yukon gold potatoes, unpeeled and diced
⅓ cup Ranch dressing (divided)
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
2 lb boneless, skinless chicken breast, cut into 1-inch dice
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 bowl, combine diced potatoes with ⅓ cup Ranch dressing, dried parsley, oregano, paprika, salt, and pepper. Spread the mixture evenly in a 9 x 13 inch casserole dish.
Step 2: Bake the potatoes uncovered for 30 minutes, stirring every 10 minutes to ensure even cooking.
Step 3: Reduce the oven temperature to 400°F. In the same bowl, mix the diced chicken with the remaining ⅓ cup Ranch dressing and season with salt and pepper.
Step 4: Spoon the chicken mixture evenly over the parbaked potatoes. Cover the dish with foil and bake for 20 minutes until chicken is cooked through.
Step 5: Remove foil, sprinkle cooked crumbled bacon and shredded cheese evenly on top. Return to the oven and bake for 10 more minutes until cheese is melted and bubbly.
Step 6: Remove from the oven and garnish with chopped green onions before serving.

Tips & Variations

Use Yukon gold potatoes for their creamy texture and ability to hold shape during baking.
Stir potatoes during the first bake to prevent sticking and ensure even cooking.
Covering the casserole during chicken baking keeps it moist and helps cook evenly.
Add a pinch of cayenne or chili powder to the potato mixture for a spicy twist.
This casserole can be assembled ahead and refrigerated; add extra baking time if starting from cold.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for convenience.

How to Serve

The image shows a white rectangular baking dish filled with a casserole. The base layer is creamy white mashed potatoes, topped with a melted golden yellow cheese layer mixed with crispy, small dark red bacon bits spread evenly. On top, scattered bright green chopped chives add color. The dish sits on a white marbled surface with a white and red striped cloth partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

While Yukon gold potatoes work best for their creamy texture and shape retention, you can use red potatoes or russets if needed. Just note that russets may be softer after baking.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it before baking. When ready, bake it from cold but increase baking time by about 10–15 minutes to ensure everything is cooked through.