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:
1 (1.5 lb.) bag Baby Boomer Little Potatoes
2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup prepared ranch dressing, divided use
salt & pepper, to taste
2 cups Mexican Cheese Blend
1 cup cooked & crumbled bacon
1/2 cup diced green onion
Directions:
Preheat oven to 450f. Spray a 9×13 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!
Loaded Potato & Ranch Chicken Casserole
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 1000 kcal
Ingredients
- 1 1.5 lb bag Baby Boomer Little Potatoes
- 2 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- salt & pepper to taste
- 1/2 cup prepared ranch dressing divided use
- Topping:
- 2 cups Mexican Cheese Blend
- 1 cup cooked & crumbled bacon
- 1/2 cup diced green onion
Instructions
- Preheat oven to 450f.
- Spray a 9 x 13 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.
- 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, add the cubed 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.
Recipe Notes
If you can’t find Little Potatoes, just purchase Yukon Gold yellow potatoes and dice them up into 1-inch cubes. You’ll need to purchase enough potatoes so that when you cut them up, they will fill the bottom of your 9 x 13 baking dish.
Nutrition Facts
Loaded Potato & Ranch Chicken Casserole
Amount Per Serving
Calories 1000
* Percent Daily Values are based on a 2000 calorie diet.
I am a proud ambassador for The Little Potato Company. All opinions are my own.
This sounds and looks delicious, Brandie! I can't wait to try it. I'm sharing on FB and Twitter!
Thanks Mary, this is so good! Thanks for the shares!
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.
Sibyl, thank you SO much for taking the time to let me know that you loved it! It makes my day to hear!!
This recipe is excelent,last night I prepared this plate for my friends we really enjoy!!!
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!
Patti-So glad it was a hit with your crew! The perfect Sunday dinner 🙂
Holy tamole this is so good! Will be making again and again!
Yay, so glad it was a winner for you!
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!
Thanks, so glad it was a hit with the hubs!
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.
So glad it was a hit! This is certainly one of our favorites.
Have you tried making this ahead until you top with cheese and bacon and then refrigerating? I’m thinking you could prep and cook it then warm it up for 10-15 minutes straight from the fridge?
This is a great recipe that I made ahead of time for husband and guests while I was gone. I roasted my potatoes separately with just a little olive oil. I marinated my chicken in homemade sriracha ranch dressing and cooked it separately. After chicken and potatoes cooled, mixed them then added cheese, bacon and green onions. Covered and refrigerated. Next day let pan set on counter 20 minutes and cooked 25 uncovered. Serve with sour cream. They loved it and requested the recipe to make at home. I’m planning to make again. I may skip the chicken and increase potatoes to serve as side dish with bbq. Wish I had this recipe when I had 3 teenage boys at home.
I have made this several times and my husband and son love it. My son requested it again so I am making it again tonight. Absolutely love this recipe!!!
I just made this for dinner and it was VERY GOOD! I seasoned my chicken and potatoes with seasoned salt, garlic powder and onion powder and I let my chicken set in the ranch dressing for about 5 hours. Everybody had seconds! My 17 year old son told me to put it in the rotation!
I just tried this tonight and while mine came out kind of oily (I am assuming from bacon) this dish was so good!! I served with biscuits!! Definately making again
I have made this recipe several times. Everyone loves it. I get requests for this from different members of the family. I love all your recipes and they are easy to follow.
every Monday my friends and I do volunteer work we cook for 60 other volunteers.. This recipe was on the menu.. We cook from 8 to 12.. Although we make big industrial pans of this.. It was all gone by the end of lunch.. The Taste is incredible and even the presentation is beautiful.. I think that ranch dressing is the secret ingredient thank you so much
What a treasure you are! So sweet for you to volunteer your time. And what better way than to feed people?! I love it! Thank you for taking the time to come back and let me know how it turned out!! I sure do appreciate it 🙂
I made this recipe as is and it was perfect! The honey gold potatoes are delicious and hold up well. No mashed potatoes here. The second time around, I added a can of corn to make it stretch for a carry-in and used frozen grilled chicken (thawed) to save time. I also doubled the cheese, because, well…CHEESE! This recipe is very versatile and you can change the seasonings to suit your tastebuds. I have made this many times for my co0workers at their request. It’s good and filling and has been added to my recipe box as a keeper! Well done, Country Cook!
How would this taste topped with sour cream?
AWESOME!! THIS IS OUR SUNDAY DINNER , WE LOVE IT AND IS VERY EASY TO MAKE. THANKS
I would love to make this for a date night with my boyfriend but was wondering if there was a way to be able to make it a head of time so that the only thing Id need to do is melt the cheese, Is that possible with this?
I made this for dinner tonight. My family loved it. So, so good. I will definitely make this again and again.
This was amazing! I decided to add a tsp of cayenne pepper to the ranch/chicken mixture and I added half a diced onion and some diced zucchini. You really have a great recipe here! Thanks so much!
I’ve made this a few times and my family loves it! This time I added red potatoes, sweet potatoes and a vidalia onion…so good!
Made this dish – great tastes but comes out kinda “watery” from the chicken cooking on top of the potatoes. Seems like it needs more of a thicker base and that could make this much better.