This casserole combines tender chicken, creamy ranch dressing, crispy bacon, and cheesy goodness with perfectly roasted potatoes. It’s a hearty, flavorful dish that’s pure comfort food—perfect for a family dinner or a potluck hit.

Why You’ll Love This Recipe

One-Pan Wonder: Minimal cleanup with everything baked in one dish.
Crowd-Pleasing Flavors: Ranch, bacon, and cheese are a trio everyone loves.
Customizable: Add veggies, swap proteins, or spice it up with jalapeños.
Make-Ahead Friendly: Prep it in advance and bake when ready.

Ingredients

Here’s a glimpse at the key ingredients (find the full list in the recipe card below):

Chicken Breast – Provides lean protein, soaking up all the creamy flavors.
Potatoes – Cubed and roasted for a crispy, tender base.
Ranch Dressing – Adds creaminess and a savory tang.
Cheddar Cheese – Melts into gooey perfection, tying all the ingredients together.
Bacon – Crispy, salty goodness that makes everything better.
Green Onions – A fresh garnish that adds a pop of color and flavor.

Steps

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Toss cubed potatoes with olive oil, salt, pepper, and paprika, then roast on a baking sheet until golden and tender, about 25 minutes.
Cook the Bacon: While the potatoes roast, cook bacon until crispy. Crumble it and set aside.
Season the Chicken: Dice the chicken into bite-sized pieces, season with garlic powder, onion powder, and a pinch of salt and pepper.
Assemble the Casserole: In a greased casserole dish, layer the roasted potatoes, seasoned chicken, and ranch dressing. Top with shredded cheddar cheese and bacon.
Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and the chicken is fully cooked.
Garnish and Serve: Sprinkle with green onions before serving hot.

Variations

Vegetarian Option: Swap the chicken for roasted cauliflower or broccoli.
Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper.
Extra Veggies: Mix in bell peppers, corn, or spinach for added nutrition.

Tips and Tricks

Cut Evenly: Ensure chicken and potatoes are diced into similar sizes for even cooking.
Crispy Bacon: Cook bacon on a wire rack over a baking sheet for even crispiness.
Cheese Options: Swap cheddar for Monterey Jack, mozzarella, or a spicy pepper jack.

How to Serve

Serve this casserole as a hearty main dish with a side of steamed veggies, a crisp garden salad, or garlic bread. It’s also perfect for game day spreads or casual gatherings.

Make Ahead and Storage

Make Ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

FAQs

Can I use rotisserie chicken?
Absolutely! Using pre-cooked chicken saves time—just mix it in with the roasted potatoes and bake as instructed.

What’s the best potato to use?
Yukon gold or red potatoes work great as they hold their shape well and roast beautifully.

Can I freeze this casserole?
Yes! Let the casserole cool completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Loaded Potato Ranch Chicken Casserole

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Author: Jake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Print Recipe

Description

This hearty casserole combines tender chicken, crispy potatoes, tangy ranch seasoning, and gooey cheese for the ultimate comfort food. It’s easy to make and perfect for family dinners or potlucks.

Instructions

Preheat the Oven: Set the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare Potatoes: Toss the diced potatoes with half of the olive oil, half the ranch seasoning, garlic powder, paprika, salt, and pepper. Spread evenly in the baking dish and roast for 20 minutes.
Prepare Chicken: While the potatoes roast, toss diced chicken with the remaining olive oil and ranch seasoning. Let sit for a few minutes.
Combine: After 20 minutes, remove the potatoes from the oven. Add the seasoned chicken and mix with the potatoes. Return to the oven for another 25 minutes, stirring halfway through.
Add Toppings: Sprinkle the cooked casserole with cheddar cheese, crumbled bacon, and green onions. Bake for another 5 minutes, or until the cheese melts and bubbles.
Serve: Let the casserole cool slightly, then serve warm with sour cream or ranch dressing if desired.

Notes

Add broccoli or bell peppers for extra veggies.
Substitute chicken thighs for a richer flavor.
Leftovers can be refrigerated for up to 3 days or frozen for 1 month.

Nutrition

Serving Size: 1 cup
Calories: ~650
Sugar: 2g
Sodium: 950mg
Fat: 38g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 50g
Cholesterol: 95mg