Loaded Potato Ranch Chicken Casserole – Comfort in Every Bite

This Loaded Potato Ranch Chicken Casserole combines chicken, potatoes, ranch dressing, bacon, and cheese for a comforting family dinner.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 pounds Yukon gold potatoes
1 pound boneless skinless chicken breasts or thighs for more flavor
2/3 cup ranch dressing divided
2 tablespoons fresh parsley or dried as a backup
1 teaspoon dried oregano
1 teaspoon paprika smoked for deeper flavor
6 slices bacon crumbled or bits
2 cups Mexican cheese blend or cheddar/Monterey Jack
4 stalks green onions for garnish

For Serving

1/2 cup extra ranch dressing for drizzling
1 cup green salad

Equipment

9 x 13-inch casserole dish
large mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 450°F (232°C) and gather your ingredients.
Dice Yukon gold potatoes and mix with ⅓ cup ranch dressing, parsley, oregano, paprika, salt, and pepper, then transfer to casserole dish and bake for 30 minutes.
Combine diced chicken with remaining ⅓ cup ranch dressing, salt, and pepper, then spread over parbaked potatoes. Reduce oven to 400°F (204°C), cover, and bake for another 20 minutes.
Uncover, top with bacon and cheese, and bake for an additional 10 minutes until cheese is bubbly and browned.
Garnish with chopped green onions and serve warm.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 34gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 800mgPotassium: 1100mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

For variations, consider using a creamy garlic Alfredo sauce or fresh veggies. Leftovers can be stored for up to 4 days in the fridge or 4 months in the freezer.

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