The Country Cook: Loaded Potato & Ranch Chicken Casserole
                                                   

Monday, February 15, 2016

Loaded Potato & Ranch Chicken Casserole

I am *really* excited to share this recipe with you today. It turned out SO, so good! I mean really, you just can't go wrong with potatoes, chicken, melty cheese and bacon. Amiright? This is definitely one of those all-in-one meals. I would serve with a crisp, green salad and call it done!
I am using my favorite Little Potatoes in this. The Baby Boomer varietal is one of my favorites. It is a yellow creamer potato and it has a light and almost fluffy texture. 
You can microwave them for a quick side dish, roast them, grill them or you can cut them up and add them to make a more filling meal like I did here. This is definitely a must-make!
Ingredients: 
2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup prepared ranch dressing, divided use
salt & pepper, to taste

Topping: 
2 cups Mexican Cheese Blend
1 cup cooked & crumbled bacon
1/2 cup diced green onion
Directions:
Preheat oven to 450f. Spray a 9x13 baking dish with nonstick cooking spray. 
Dice your Little Potatoes into 1-inch cubes.
In a large bowl mix together the diced potatoes, salt & pepper and 1/4 cup ranch dressing. Note: It's really important you add a bit of salt & pepper along with the ranch dressing. It makes a difference in the flavor.
Scoop the potatoes into prepared baking dish (save that bowl, we're going to use it again for the chicken.
Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won't be fork tender quite yet.)
While the potatoes are cooking, start cutting up your chicken breasts. 
Add the cutup chicken to the bowl you used to the potatoes and add salt and pepper and the remaining 1/4 cup ranch seasoning. 
Once the potatoes have cooked 30 minutes, remove baking dish from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. Cover the baking dish with aluminum foil (Warning: Baking dish will be VERY hot so use oven mitts to do this.)
Place baking dish back in the oven and cook for an additional 20 minutes (or until chicken is fully cooked.)
Take baking dish out of the oven and top with shredded cheese, bacon and green onion. 
Place back in oven for 8-10 minutes until cheese is melted and bubbly.
Enjoy!
PRINTABLE RECIPE HERE

I am a proud ambassador for The Little Potato Company. All opinions are my own. 


13 comments :

  1. This sounds and looks delicious, Brandie! I can't wait to try it. I'm sharing on FB and Twitter!

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  2. Thanks Mary, this is so good! Thanks for the shares!

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  3. Brandie

    Wanted to let you know I made the Potato Ranch Chicken casserole this evening. It was a hit. Only enough left for a lunch for my son to take to work. I did not have any of the little potatoes, so I just used thin skinned white potatoes. They were perfect. This will be on the menu again. Super easy and very good.

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  4. Sibyl, thank you SO much for taking the time to let me know that you loved it! It makes my day to hear!!

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  5. This recipe is excelent,last night I prepared this plate for my friends we really enjoy!!!

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  6. Loved the recipe! I used russet potatoes (skin on, washed well) and it was so good! Everyone gobbled it up for Sunday dinner. I also served it with a side of green beans, Thanks!

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  7. Patti-So glad it was a hit with your crew! The perfect Sunday dinner :)

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  8. Holy tamole this is so good! Will be making again and again!

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  9. Brandi, Thank you so much for this recipe. I love how easy it was to make and it was a huge hit with my husband. Definitely a recipe keeper!

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  10. Made a double barch since my son had 2 friends over. Served with green beans and Hawaiian rolls. HUGE hit. There is barely any left! Loved it and will make over ajad over again.

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    Replies
    1. So glad it was a hit! This is certainly one of our favorites.

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