LOADED POTATO RANCH CHICKEN CASSEROLE
Loaded Potato Ranch Chicken Casserole is a rich, comforting dish packed with creamy mashed potatoes, shredded chicken, bacon, and a tangy ranch dressing flavor. It’s a customizable and crowd-pleasing meal that can be made ahead of time, perfect for family dinners or gatherings.
Ingredients
- ▢ 1.5 pounds baby gold potatoes
- ▢ 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- ▢ Salt and pepper to taste
- ▢ ½ cup prepared ranch dressing divided
- ▢ 2 cups Mexican cheese blend
- ▢ 1 cup cooked and crumbled bacon
- ▢ ½ cup diced green onions
Instructions
- Preheat the oven to 450°F. Spray a 9"x13" baking dish with nonstick cooking spray.
- Dice the potatoes into 1-inch cubes.
- In a large bowl, combine the diced potatoes with salt, pepper, and 1/4 cup of ranch dressing.
- Transfer the seasoned potatoes to the prepared baking dish, spreading them out evenly (save the bowl for later, as you’ll use it for the chicken).
- Bake the potatoes for 30 minutes, stirring every 10 minutes, until nearly cooked through (they won’t be fully fork-tender yet).
- While the potatoes are baking, place the cubed chicken into the same bowl used for the potatoes. Add salt, pepper, and the remaining 1/4 cup of ranch dressing (see my notes for other seasoning suggestions).
- After the potatoes have baked for 30 minutes, remove the dish from the oven and reduce the oven temperature to 400°F.
- Top the cooked potatoes evenly with the marinated chicken.
- Cover the baking dish with aluminum foil (Note: The baking dish will be very hot, so be sure to use oven mitts when handling it).
- Return the dish to the oven and bake for an additional 20 minutes, or until the chicken is fully cooked and has reached an internal temperature of 165°F.
- Remove the baking dish from the oven and sprinkle the top with shredded cheese, crumbled bacon, and diced green onions.
- Return the dish to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly.
Notes
Leftovers can be stored in a covered container in the refrigerator for up to 2 days. They can also be frozen in a freezer-safe container for up to 2 months. To reheat, allow the dish to come to room temperature, then microwave it until hot.
You can substitute chicken thighs for chicken breasts if preferred.
Be sure to season both the chicken and potatoes with salt and pepper. For extra flavor, consider adding garlic powder and/or paprika to the seasoning mix.
You can substitute chicken thighs for chicken breasts if preferred.
Be sure to season both the chicken and potatoes with salt and pepper. For extra flavor, consider adding garlic powder and/or paprika to the seasoning mix.