Description
This Loaded Potato Ranch Chicken Casserole is a comforting, hearty dish featuring tender, ranch-seasoned Yukon gold potatoes and juicy diced chicken breast baked to perfection and topped with crispy bacon, melted Mexican cheese blend, and fresh green onions. Perfect for a family dinner, this casserole brings together classic flavors in a simple, oven-baked meal.
Ingredients
Scale
Potatoes
- 4 cups Yukon gold potatoes, unpeeled and diced
- â…“ 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
- â…“ 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
- Preheat and Prepare Potatoes: Preheat your oven to 450°F (232°C). In a large bowl, toss the diced Yukon gold potatoes with ⅓ cup of ranch dressing, dried parsley, dried oregano, paprika, salt, and pepper until evenly coated. Spread the potatoes on a baking dish and bake for 30 minutes to par-cook them until slightly tender.
- Prepare the Chicken: While the potatoes are baking, toss the diced chicken breast with the remaining â…“ cup ranch dressing, salt, and pepper to ensure each piece is well-seasoned.
- Combine Chicken and Potatoes: After the potatoes have par-baked for 30 minutes, remove the baking dish from the oven. Spread the seasoned chicken pieces evenly over the partially cooked potatoes. Cover the dish with foil and return to the oven to bake for 20 minutes, allowing the chicken to cook through.
- Add Toppings: Remove the foil and evenly sprinkle the cooked and crumbled bacon along with the shredded Mexican cheese blend over the casserole. Return the uncovered dish to the oven and bake for an additional 10 minutes, or until the cheese has melted completely and is bubbly.
- Garnish and Serve: Once baked, garnish the casserole with chopped green onions. Let it cool for a few minutes before serving for the best flavor and texture.
Notes
- Using Yukon gold potatoes provides a creamy texture that holds up well during baking.
- Baking potatoes before adding chicken ensures the potatoes cook thoroughly and do not become mushy.
- Feel free to substitute cooked bacon with turkey bacon or omit for a lower-fat option.
- Mexican cheese blend can be substituted with cheddar, Monterey Jack, or a mix of your favorites for different flavors.
- For extra creaminess, you can mix in a bit of sour cream or cream cheese with the ranch dressing.
