Loaded Potato Ranch Chicken Casserole Recipe
This Loaded Potato Ranch Chicken Casserole is a hearty and flavorful dish featuring tender diced chicken, crispy roasted potatoes seasoned with ranch and smoky spices, all topped with melted cheddar cheese, crispy bacon, and a drizzle of ranch dressing. Perfect for a comforting weeknight meal or a crowd-pleasing dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken breasts, diced
- 1 teaspoon ranch seasoning mix
- Salt and black pepper, to taste
Potatoes and Seasoning
- 4 medium russet potatoes, diced (about 4 cups)
- 1 packet (1 ounce) ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup olive oil
Toppings
- 2 cups shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions (for garnish)
- 1/2 cup ranch dressing (for drizzling)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish to prevent sticking.
- Season Potatoes: In a large bowl, combine the diced potatoes with olive oil, ranch seasoning mix, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat each potato evenly with seasoning.
- Roast Potatoes: Spread the seasoned potatoes evenly in the prepared baking dish. Bake for 20 minutes, stirring halfway through, until the potatoes begin to crisp around the edges.
- Season Chicken: While the potatoes bake, season the diced chicken with a pinch of salt, black pepper, and 1 teaspoon of ranch seasoning mix to infuse flavor.
- Add Chicken to Potatoes: Remove the baking dish from the oven and evenly distribute the seasoned chicken pieces over the partially roasted potatoes.
- Add Cheese and Bacon: Sprinkle the shredded cheddar cheese evenly over the chicken and potatoes, then top with crumbled bacon for added flavor and texture.
- Bake Casserole: Return the dish to the oven and bake for an additional 20-25 minutes until the chicken is fully cooked (internal temperature of 165°F) and the cheese is melted and bubbly.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes. Drizzle with ranch dressing and garnish with chopped green onions before serving.
Notes
- You can substitute russet potatoes with Yukon gold potatoes for a creamier texture.
- Use turkey bacon as a leaner alternative to regular bacon.
- For a spicier kick, add a pinch of cayenne pepper to the potato seasoning mix.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is safely cooked.
Nutrition
- Serving Size: 1/6 of casserole (approx. 1 cup)
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: potato ranch chicken casserole, loaded casserole, baked chicken and potatoes, ranch seasoning recipe, easy chicken casserole
