Description
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).
Ingredients
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)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or spray it with nonstick cooking spray.
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.
While the potatoes are roasting, toss the chicken cubes in the remaining ranch seasoning, a pinch of salt, and a bit of black pepper.
In a bowl, stir together the sour cream, mayonnaise (or Greek yogurt), half of the cheddar cheese, and half of the crumbled bacon.
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.
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.
Top with the remaining bacon, sliced green onions, and a little fresh parsley if you’re feeling fancy. Serve hot and watch it disappear.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 450 kcal
- Protein: 30g