What’s This All About?

Meet your new go-to dinner: Loaded Potato Ranch Chicken Casserole. It’s got everything you want in a hearty meal—crispy potatoes, tender chicken, creamy ranch flavor, melty cheese, and of course… bacon. It’s like a baked potato and a chicken casserole had a delicious baby. This one’s a hit with kids, adults, picky eaters, and even that one person who swears they don’t like casseroles (they’ll go back for seconds).

Why You’ll Love This Recipe

Total comfort food vibes: It’s cheesy, creamy, and loaded (literally).
One-pan wonder: Easy cleanup means more time to chill after dinner.
Meal prep friendly: Make ahead, refrigerate, and just pop it in the oven.
Crowd-pleaser: Perfect for game day, potlucks, or family dinner night.
Customizable: Add your favorite toppings or swap ingredients to fit your style.

What You’ll Need

Main Ingredients:

2 lbs russet potatoes, diced into bite-sized pieces
2 large chicken breasts, cut into 1-inch cubes
1 packet (1 oz) dry ranch seasoning mix
1/2 cup sour cream
1/2 cup mayonnaise (or Greek yogurt)
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella (optional, for extra gooeyness)
6 slices cooked bacon, crumbled
2 tablespoons olive oil
Salt and pepper, to taste
2 green onions, sliced (for topping)
Fresh parsley (optional, for garnish)

Let’s Get Cooking!

Step 1: Prep the Oven & Pan

Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or spray it with nonstick cooking spray.

Step 2: Season the Potatoes

In a large bowl, toss the diced potatoes with olive oil, half of the ranch seasoning mix, salt, and pepper. Spread them evenly in the baking dish and roast for 25 minutes, tossing halfway through, until they start getting golden and tender.

Step 3: Prep the Chicken

While the potatoes are roasting, toss the chicken cubes in the remaining ranch seasoning, a pinch of salt, and a bit of black pepper.

Step 4: Mix the Sauce

In a bowl, stir together the sour cream, mayonnaise (or Greek yogurt), half of the cheddar cheese, and half of the crumbled bacon.

Step 5: Layer It Up

Remove the potatoes from the oven. Layer the seasoned chicken on top of the roasted potatoes. Dollop and spread the creamy mixture over the chicken and potatoes, then sprinkle the rest of the cheddar and mozzarella cheese on top.

Step 6: Bake Again

Return the casserole to the oven and bake for another 20-25 minutes, until the chicken is cooked through and the cheese is bubbly and golden.

Step 7: Finish It Off

Top with the remaining bacon, sliced green onions, and a little fresh parsley if you’re feeling fancy. Serve hot and watch it disappear.

Make It Your Own

Spicy twist: Add chopped jalapeños or a sprinkle of cayenne to the sauce.
Veggie boost: Stir in broccoli florets or frozen peas before baking.
Low-carb version: Swap potatoes for cauliflower florets.
Extra ranchy: Drizzle ranch dressing over the top just before serving.

Make-Ahead & Storage

Make ahead: Assemble everything (except the final cheese and toppings) and refrigerate up to a day in advance. Add cheese before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Freezer tip: Freeze in a freezer-safe baking dish before baking. Thaw overnight, then bake as directed.