Ultimate Ranch Chicken Potato Casserole Recipe
Loaded Potato Ranch Chicken Casserole
If you’re a fan of Ranch dressing, this chicken potato casserole is about to become your new favorite. I’m all about easy chicken casseroles—they’re quick to throw together, and you’re pretty much guaranteed a delicious result every time. Chicken and rice, chicken and potatoes, chicken and veggies—if it involves chicken, I’ve likely tried it.
Loaded Potato Ranch Chicken Casserole
When it comes to making meals from scratch, it doesn’t get much easier than a recipe that uses pre-made dressing. Just open, pour, mix, and bake. All the prep this recipe requires is a bit of dicing, and within an hour, you’ll be digging into a slightly tangy chicken and potato bake that’s pure comfort.
Ingredients Needed to Make the Best Chicken and Potato Casserole
- Potatoes: Yukon gold potatoes are my go-to for baking.
- Chicken: I’m a white meat person, so boneless, skinless chicken breasts are my pick. But if you’re into dark meat, go for boneless, skinless chicken thighs.
- Ranch Dressing: Pick your favorite brand, and if you’re cutting back on calories, go with a reduced-calorie option.
- Parsley: Dry parsley works fine here if you don’t have fresh.
- Dried Oregano: Adds a fantastic flavor that really enhances this dish.
- Paprika: Sweet or smoked, both work great.
- Bacon: Love the smoky flavor it adds. You can cook and crumble your own bacon or use real bacon bits for a shortcut.
- Cheese: I like a Mexican cheese blend for its creamy melt and mild flavor.
- Green Onions: These add a nice pop of color and a fresh taste to finish the dish.
How to Make Loaded Ranch Potato and Chicken Casserole?
- Preheat the oven to 450°F. Dice the potatoes (unpeeled) and the chicken breast.
- In a medium bowl, mix the diced potatoes with ⅓ cup ranch dressing, dried parsley, dried oregano, paprika, salt, and pepper to taste. Transfer the potatoes to a 9 x 13 inch casserole dish and bake for 30 minutes uncovered, stirring every 10 minutes for even cooking.
- In the same bowl, mix the diced chicken with the remaining ⅓ cup dressing, salt, and pepper.
- After 30 minutes, take the baking dish out and scoop the chicken over the potatoes. Lower the oven temperature to 400°F. Cover with foil and bake for another 20 minutes or until the chicken is fully cooked.
- Remove the foil, sprinkle with cooked and crumbled bacon and cheese over the top. Return to the oven for another 10 minutes, or until the cheese is melted and bubbling.
- Serve hot, topped with freshly chopped green onions.
What to Serve with Ranch Chicken and Potato Casserole
Pairing this casserole with a side of steamed veggies or a fresh salad makes it a complete meal. I especially like a simple tomato, red onion, and avocado salad alongside it. Or, if I’m in the mood for something a bit more, broccoli with lemon juice, olive oil, and soy sauce is a great match.
How to Store Ranch Potato and Chicken Casserole
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 4 months. If freezing, make sure to label it with the date to keep it within its best-by timeframe.
LOADED POTATO RANCH CHICKEN CASSEROLE
Ingredients
- 4 cups Yukon gold potatoes unpeeled and diced
- 2 lb boneless skinless chicken breast cut into 1 inch dice
- 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
- Preheat the oven to 450F. In a medium-sized bowl, mix the diced potatoes with ⅓ cup ranch dressing, parsley, oregano, paprika, salt and pepper. Place them in a 9 x 13 inch casserole dish and bake for 30 mins uncovered and stirring every 10 mins.
- Reduce the heat to 400 F. In the same bowl, mix the diced chicken with remaining ⅓ cup ranch dressing, add salt and pepper to taste, and spoon on top of the parbaked potatoes. Cover with foil and bake for 20 minutes more.
- Remove the casserole from the oven, sprinkle the bacon and cheese on top and bake for 10 minutes or until the cheese is melted and bubbly. Serve with freshly chopped green onions on top
Notes
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
