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The Comfort of a Home-Cooked Meal: Loaded Potato Ranch Chicken Casserole

Indulge in this Ranch-Infused Loaded Chicken Casserole, a comforting and flavor-packed dish featuring tender chicken, crispy bacon, golden roasted potatoes, and a cheesy, ranch-infused goodness. This easy-to-make casserole is perfect for busy weeknights or when you need a satisfying, crowd-pleasing meal!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups Yukon gold potatoes unpeeled and diced
  • 2 lb boneless skinless chicken breast, cut into 1-inch cubes
  • ⅔ cup Ranch dressing divided
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cooked and crumbled bacon
  • 1 ½ cups shredded Mexican cheese blend
  • ½ cup green onions chopped

Method
 

  1. Step 1: Roast Those Potatoes
  2. Preheat your oven to 450°F (230°C).
  3. In a medium-sized bowl, toss diced potatoes with ⅓ cup Ranch dressing, parsley, oregano, paprika, salt, and pepper.
  4. Spread the potatoes evenly in a 9x13-inch casserole dish and bake uncovered for 30 minutes, stirring every 10 minutes.
Step 2: Prep the Chicken
  1. 4. Reduce oven temperature to 400°F (200°C).
  2. 5. In the same bowl, mix the diced chicken with the remaining ⅓ cup Ranch dressing, salt, and pepper.
  3. 6. Remove the potatoes from the oven and layer the chicken on top. Cover with foil and bake for 20 minutes.
Step 3: Load It Up!
  1. 7. Take the dish out, sprinkle crumbled bacon and shredded cheese over the chicken.
  2. 8. Return to the oven uncovered and bake for another 10 minutes, until the cheese is melted and bubbly.
  3. 9. Garnish with chopped green onions before serving.

Notes

  • Want extra crispiness? Broil for the last 2-3 minutes to give the cheese a golden-brown finish.
  • Swap the protein! Try this with boneless chicken thighs or even ground turkey for a different take.
  • Make it spicy! Add red pepper flakes or diced jalapeños for a kick.
  • Storage Tip: Store leftovers in an airtight container in the fridge for up to 4 days.