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.
Ingredients
Units
Scale
- Chicken and Potatoes:
- 1.5 lbs boneless, skinless chicken breasts, diced
- 2 lbs Yukon Gold or red potatoes, diced
- 1 packet ranch seasoning mix (or 3 tbsp homemade ranch seasoning)
- 1/4 cup olive oil, divided
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Toppings:
- 2 cups shredded sharp cheddar cheese
- 6 slices of bacon, cooked and crumbled
- 1/4 cup chopped green onions
- Optional: 1/2 cup sour cream or additional ranch dressing for garnish
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