Loaded Potato Ranch Chicken Casserole
If you’re a fan of Ranch dressing, this chicken potato casserole is about to become your new favorite. I’m all about easy chicken casseroles—they’re quick to throw together, and you’re pretty much guaranteed a delicious result every time. Chicken and rice, chicken and potatoes, chicken and veggies—if it involves chicken, I’ve likely tried it.
Loaded Potato Ranch Chicken Casserole
When it comes to making meals from scratch, it doesn’t get much easier than a recipe that uses pre-made dressing. Just open, pour, mix, and bake. All the prep this recipe requires is a bit of dicing, and within an hour, you’ll be digging into a slightly tangy chicken and potato bake that’s pure comfort.
Ingredients Needed to Make the Best Chicken and Potato Casserole
- Potatoes: Yukon gold potatoes are my go-to for baking.
- Chicken: I’m a white meat person, so boneless, skinless chicken breasts are my pick. But if you’re into dark meat, go for boneless, skinless chicken thighs.
- Ranch Dressing: Pick your favorite brand, and if you’re cutting back on calories, go with a reduced-calorie option.
- Parsley: Dry parsley works fine here if you don’t have fresh.
- Dried Oregano: Adds a fantastic flavor that really enhances this dish.
- Paprika: Sweet or smoked, both work great.
- Bacon: Love the smoky flavor it adds. You can cook and crumble your own bacon or use real bacon bits for a shortcut.
- Cheese: I like a Mexican cheese blend for its creamy melt and mild flavor.
Green Onions: These add a nice pop of color and a fresh taste to finish the dish.
How to Make Loaded Ranch Potato and Chicken Casserole?
- Preheat the oven to 450°F. Dice the potatoes (unpeeled) and the chicken breast.
- In a medium bowl, mix the diced potatoes with ⅓ cup ranch dressing, dried parsley, dried oregano, paprika, salt, and pepper to taste. Transfer the potatoes to a 9 x 13 inch casserole dish and bake for 30 minutes uncovered, stirring every 10 minutes for even cooking.
- In the same bowl, mix the diced chicken with the remaining ⅓ cup dressing, salt, and pepper.
- After 30 minutes, take the baking dish out and scoop the chicken over the potatoes. Lower the oven temperature to 400°F. Cover with foil and bake for another 20 minutes or until the chicken is fully cooked.
- Remove the foil, sprinkle with cooked and crumbled bacon and cheese over the top. Return to the oven for another 10 minutes, or until the cheese is melted and bubbling.
- Serve hot, topped with freshly chopped green onions.
What to Serve with Ranch Chicken and Potato Casserole
Pairing this casserole with a side of steamed veggies or a fresh salad makes it a complete meal. I especially like a simple tomato, red onion, and avocado salad alongside it. Or, if I’m in the mood for something a bit more, broccoli with lemon juice, olive oil, and soy sauce is a great match.
How to Store Ranch Potato and Chicken Casserole
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 4 months. If freezing, make sure to label it with the date to keep it within its best-by timeframe.
