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LOADED POTATO RANCH CHICKEN CASSEROLE Recipe

LOADED POTATO RANCH CHICKEN CASSEROLE Recipe
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★★★★★

4.8 from 19 reviews

This Loaded Potato Ranch Chicken Casserole is a hearty and flavorful dish combining tender Yukon gold potatoes, juicy chicken breast, crispy bacon, and a creamy ranch dressing. Baked to perfection with a blend of Mexican cheeses and topped with fresh green onions, this casserole is perfect for a comforting family meal or potluck.

Ingredients

Scale

Potatoes

  • 4 cups Yukon gold potatoes, unpeeled and diced
  • ⅓ cup Ranch dressing
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste

Chicken

  • 2 lb boneless, skinless chicken breast cut into 1 inch dice
  • ⅓ cup Ranch dressing
  • Salt and pepper to taste

Toppings

  • 1 cup cooked and crumbled bacon
  • 1 ½ cups shredded Mexican cheese blend
  • ½ cup green onions, chopped

Instructions

  1. Prepare and parbake potatoes: Preheat the oven to 450°F. In a medium-sized bowl, combine the diced Yukon gold potatoes with ⅓ cup ranch dressing, dried parsley, dried oregano, paprika, salt, and pepper. Mix thoroughly to coat the potatoes evenly. Spread the mixture in a 9 x 13 inch casserole dish and bake uncovered for 30 minutes, stirring every 10 minutes to ensure even cooking.
  2. Add chicken and bake: Lower the oven temperature to 400°F. In the same bowl, toss the diced chicken breast with the remaining ⅓ cup ranch dressing, adding salt and pepper to taste. Spoon the chicken evenly over the partially baked potatoes. Cover the casserole dish with foil and bake for an additional 20 minutes to cook the chicken through.
  3. Add toppings and finish baking: Remove the casserole from the oven and discard the foil. Sprinkle the cooked crumbled bacon and shredded Mexican cheese blend evenly over the chicken and potatoes. Return the casserole to the oven and bake uncovered for 10 minutes, or until the cheese is melted, bubbly, and slightly golden. Remove from oven and garnish with freshly chopped green onions before serving.

Notes

  • Use Yukon gold potatoes for their creamy texture and ability to hold shape during baking.
  • Parbaking the potatoes ensures they cook thoroughly in the casserole without becoming mushy.
  • Feel free to substitute the Mexican cheese blend with cheddar or Monterey Jack if preferred.
  • To make this recipe gluten free, verify that the ranch dressing and other seasonings are gluten free.
  • The casserole can be assembled a day in advance and refrigerated; bake as directed on the next day, adding a little extra time if baking from cold.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

Nutrition

Keywords: potato casserole, ranch chicken casserole, loaded potato casserole, baked chicken recipe, comfort food casserole

Find it online: https://topreci.com/loaded-potato-ranch-chicken-casserole-recipe/