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!
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
Instructions
- Step 1: Roast Those Potatoes
- Preheat your oven to 450°F (230°C).
- In a medium-sized bowl, toss diced potatoes with ⅓ cup Ranch dressing, parsley, oregano, paprika, salt, and pepper.
- 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
- 4. Reduce oven temperature to 400°F (200°C).
- 5. In the same bowl, mix the diced chicken with the remaining ⅓ cup Ranch dressing, salt, and pepper.
- 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!
- 7. Take the dish out, sprinkle crumbled bacon and shredded cheese over the chicken.
- 8. Return to the oven uncovered and bake for another 10 minutes, until the cheese is melted and bubbly.
- 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.