This Loaded Potato Ranch Chicken Casserole is the kind of dinner that hits all the comfort food cravings in one hearty, cheesy, savory bite. Juicy chicken, crispy bacon, gooey cheese, ranch-infused potatoes—this all-in-one dish is everything you love baked into one bubbling casserole. It’s kid-approved, perfect for feeding a hungry family, and just as good the next day as leftovers.
Whether you’re planning a weeknight dinner or a casual potluck dish, this one’s a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- One-pan convenience: Fewer dishes, more flavor.
- Family favorite: Bacon, cheese, and ranch—what’s not to love?
- Customizable: Add broccoli, swap cheese blends, or spice it up.
- Make-ahead friendly: Prepare and refrigerate before baking.
Ingredients (Serves 6)
- 4 cups Yukon gold potatoes, unpeeled and diced
- 2 lb boneless, skinless chicken breast, cut into 1-inch dice
- ⅔ cup Ranch dressing, divided
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 cup cooked and crumbled bacon
- 1½ cups shredded Mexican cheese blend
- ½ cup chopped green onions
Instructions
Step 1: Prep the Potatoes
- Preheat oven to 450°F (232°C).
- In a bowl, toss diced potatoes with ⅓ cup ranch dressing, parsley, oregano, paprika, salt, and pepper.
- Spread in a 9×13-inch casserole dish.
- Bake uncovered for 30 minutes, stirring every 10 minutes for even browning.
Step 2: Add the Chicken
- Lower oven temp to 400°F (204°C).
- In the same mixing bowl, combine diced chicken with the remaining ⅓ cup ranch dressing. Add salt and pepper.
- Spoon chicken over the parbaked potatoes. Cover with foil.
- Bake for 20 minutes.
Step 3: Finish with Cheese and Bacon
- Remove foil and sprinkle bacon and cheese evenly over the top.
- Bake uncovered for 10 more minutes, or until cheese is melted and bubbly.
- Garnish with chopped green onions and serve hot.
Tips & Variations
- Add vegetables: Stir in broccoli florets or bell peppers with the chicken layer.
- Spice it up: Sprinkle red pepper flakes or drizzle with buffalo sauce before serving.
- Make it crispy: Broil for 2-3 minutes at the end for a golden cheesy top.
- Prep ahead: Assemble the casserole and refrigerate for up to 24 hours before baking.
Final Thoughts
Loaded Potato Ranch Chicken Casserole is comfort food done right—rich, satisfying, and bursting with homestyle flavor. It’s perfect for busy weeknights when you need something hearty on the table without a lot of fuss. The ranch, bacon, and cheese bring all the flavor, while the tender potatoes and juicy chicken make it a complete meal in one pan.
The Goods
LOADED POTATO RANCH CHICKEN CASSEROLE
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Recipes
- 4 cups Yukon gold potatoes unpeeled and diced
- 2 lb boneless skinless chicken breast, cut into 1-inch dice
- ⅔ cup Ranch dressing divided
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and black pepper to taste
- 1 cup cooked and crumbled bacon
- 1½ cups shredded Mexican cheese blend
- ½ cup chopped green onions
Instructions
Step 1: Prep the Potatoes
- Preheat oven to 450°F (232°C).
- In a bowl, toss diced potatoes with ⅓ cup ranch dressing, parsley, oregano, paprika, salt, and pepper.
- Spread in a 9×13-inch casserole dish.
- Bake uncovered for 30 minutes, stirring every 10 minutes for even browning.
Step 2: Add the Chicken
- Lower oven temp to 400°F (204°C).
- In the same mixing bowl, combine diced chicken with the remaining ⅓ cup ranch dressing. Add salt and pepper.
- Spoon chicken over the parbaked potatoes. Cover with foil.
- Bake for 20 minutes.
Step 3: Finish with Cheese and Bacon
- Remove foil and sprinkle bacon and cheese evenly over the top.
- Bake uncovered for 10 more minutes, or until cheese is melted and bubbly.
- Garnish with chopped green onions and serve hot.
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