Chicken Bacon Ranch Potato Casserole
Chicken Bacon Ranch Potato Casserole is a whole dinner in one! All topped with melty cheese and bacon. Picky eater approved!
A Delicious Dinner All In One Dish!
I am really excited to share this recipe for Chicken Bacon Ranch Potato Casserole with you today. It turned out so, so good! I mean you really just can’t go wrong with potatoes, chicken, melty cheese and bacon, right? This is definitely one of those all-in-one meals that I really think your whole entire family will love. It is easily customizable to suit your family’s tastes!
Always a happy family when I make this. Husband and son love it and it gets asked for quite a bit!
– Jenni C.
Frequently Asked Questions
Yes, you can. If you forgot to pick up a bottle of ranch dressing, you can just season the potatoes and chicken with some ranch seasoning mix.
Yes. You can peel and dice russet potatoes instead of using baby gold potatoes.
Yes. Chicken thighs are a wonderful substitute as they are usually less expensive than chicken breasts. Just make sure to grab the boneless, skinless chicken thighs.
With this recipe, we are using ranch dressing to really give this chicken some flavor. In addition to the dressing, it is very important to also salt and pepper the chicken. You could also add a little garlic powder and/or paprika to the mix. This will all really infuse the chicken with a lot of flavor and save it from being too bland.
It is actually safe to put raw meat into casseroles. Once the chicken reaches the cooked temperature of 165F degrees, all the bacteria that might have been there will have been killed once the dish reaches that temperature.
This really is a whole meal in one. However, if you want to add some more vegetables to your plate, I suggest some steamed carrots or broccoli. Or serve with a delicious side salad (with ranch dressing, of course!)
Leftovers can be stored in a covered container, in the refrigerator, for 2 days. It can also be frozen in a freezer safe container for up to 2 months. Allow to come to room temperature, then microwave to reheat.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- baby gold potatoes
- boneless, skinless chicken breasts
- Ranch dressing
- salt and pepper
- Mexican Cheese Blend
- bacon
- green onion
How To Make Bacon Ranch Chicken Potato Casserole
Preheat oven to 450f. Spray a 9×13-inch baking dish with nonstick cooking spray. Dice 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 the 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 dressing.
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.
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Chicken Bacon Ranch Potato Casserole
Ingredients
- 1.5 pounds baby gold potatoes
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- salt and pepper, to taste
- ½ cup prepared ranch dressing, divided use
- 2 cups Mexican Cheese blend
- 1 cup cooked and crumbled bacon
- ½ cup diced green onion
Instructions
- Preheat oven to 450F degrees. Spray a 9"x 13" baking dish with nonstick cooking spray.
- Dice the potatoes into 1-inch cubes.
- In a large bowl mix together the diced potatoes, salt & pepper and 1/4 cup ranch dressing.
- Pour the potatoes into prepared baking dish and spread out evenly (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 for the potatoes and add salt and pepper and the remaining 1/4 cup ranch dressing (see my notes below about additional seasoning ideas).
- Once the potatoes have cooked 30 minutes, remove baking dish from the oven and lower the oven temperature to 400F degrees.
- Top the cooked potatoes evenly 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 and has reached 165F degrees internal temperature).
- Take baking dish out of the oven and top with shredded cheese, bacon and green onion.
- Place back in oven for 8-10 minutes (or until cheese is melted and bubbly).
Video
Notes
- Leftovers can be stored in a covered container, in the refrigerator, for 2 days. It can also be frozen in a freezer safe container for up to 2 months. Allow to come to room temperature, then microwave to reheat.
- Chicken thighs can be used instead of chicken breasts.
- Don’t forget to also season the chicken and the potatoes with salt and pepper. In addition, try adding some garlic powder and/or paprika to your seasonings.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: February 2016
Updated and republished: December 2021
I’ve saved this recipe. I will make it using cooked rotisserie chicken. Always looking for a quick way to use remaining rotisserie chicken. Thanks
Absolutely tummy! Followed the recipe to a “T” and it turned out so good! Will definitely make again!
Came out perfect. I didn’t change anything. Whole family said this one needs to go on regular meal rotation!
I’ve made this several times for a family I cook for, they LOVE IT and I too but I change it up with some veggies for me. Delicious & easy!
Made this tonight my husband ITS A KEEPER.. I only had Black Pepper Parmesan Ranch seasoning… I did the recipe as directed but I added, green peppers, onion and jalapeño peppers chopped with pepper jack cheese
Always a happy family when I make this. Husband and son love it and it gets asked for quite a bit!
This was incredible. My husband has a dairy allergy so I used Violife Mexican cheese shreds and Follow Your Heart Ranch. It was really amazing! Of course it would be better with real cheese and ranch, but if you want to have this meal and make it dairy free, it’s possible and still delicious! I also roasted cauliflower until is was nice and browned while the potatoes roasted for the first 30 minutes, then mixed them in.
Thank you so much for commenting Michelle! It’s so helpful for others who may want to make modifications for dietary reasons and I’m no expert so really appreciate the input!! 🙂
I’ve made this recipe multiple times figured since I was coming back again. I better leave a review. it’s definitely a family favorite and I’ve made it and gave it away when a friend was grieving. Thanks for such an amazing recipe!
Oh Kelly – thank you SO much! I can’t tell you how much it means when someone takes the time to comment to let me know they enjoy a recipe. It really means the world. Also, you are so sweet to think of a friend during such a hard time. Food really is a comfort.
I think I was the friend Kelly gave it to!! My crew LOVED it, I’ve made it many times since receiving it, I’m making it right now! Great recipe! Super easy and good reheated too!
Delicious
Add some thinly cut red onion when you start baking the chicken, you won’t be disappointed!
That sounds fantastic! So glad you like this one!
This was SO GOOD. It’s like what would happen if the perfectly baked chicken had a baby with the best loaded baked potato. Everyone in our house loved it. Thanks!
I only have red potatoes. Should I cook them any differently? Also, if I was to double this recipe, should I adjust the cooking time?
super easy, fast and great flavor. thank you
Made this with fiesta ranch mix. It was absolutely amazing, definitely saving the recipe, going to try it with the other ranch mixes!
5/5
its me again how would suggest fixing the ChickenBacon Ranch Casserole in a slow cooker
It’s not the best meal for the slow cooker to be honest.It would definitely need adjustments and I hate to give suggestions and have someone waste ingredients if I haven’t properly tested it yet. I will look into it and see what I can do to make it work 🙂
This recipe is literally my family’s favorite thing to eat. We make it all the time. I am so glad and thankful that I found this recipe and website. Thank you so much for sharing!
This makes me so happy Nicole! Thanks so very much!
It’s a family favourite and freezes wonderfully! I drain the juice from it once the chicken is cooked. then it goes back in the oven after adding the cheese, bacon & green onions for a final bake/broil.
I have made this a few times now. Second time I added broccoli and bell pepper. Fam loved it. My daughter asked me to make again for her birthday coming up. 100% recommend.
Love the idea of adding broccoli and bell pepper!
very easy to make and it was delicious!
This recipe was the best I have tried!!! It tastes just like a baked potato with all of the fixings! One thing I did was prep the chicken, potato and onion in advance before I started making the recipe. I can’t wait to make this for other family members!!!
This makes me so happy to read Jessica! Thank you SO very much for taking the time to come back and leave a comment!
Trying new recipes is not something I normally do, however, this looked good and the family LOVED it. This one I can see making MONTHLY if not more often! YUM
This turned out really good. I used red skin potatoes and the dry ranch mix. I also added a little of my own chicken seasoning to the chicken. It was SO good & easy to make!!
Thanks so very much Janet! So happy this was a hit!
can I make this with already cooked shredded chicken?
Yes, you’ll have to play the cook time by ear because you don’t want the chicken to dry out from cooking too long since it’s already cooked.
This casserole looks delicious! However, we are a family of only two people. So do you think I could cut all the ingredients in half to make a smaller casserole. Sometimes, even when you love the dish, you get tired of it. I read your notes on saving it in a freezer but I wanted to ask you about halving the casserole. Thank you.
Hi Susan, I don’t see any reason why you couldn’t cut this recipe in half. I totally understand!
I made this recipe tonight and it’s 101°. So to keep from using my oven for too long I cooked my potatoes halfway in the air fryer. Tossed them an oil and seasonings got them a little golden brown and then place them in the 9×13 and continue the rest of the recipe. It turned out perfect, I also used pepper jack cheese along with colby jack.
That’s wonderful Jessica – I know we don’t want the oven on too long when it is that hot out!!
We enjoyed this a lot and will definitely make it again. It was yummy, very hearty, easy to pull together and made a lovely presentation. A nice change of pace from our usual. Thank you for sharing it.
Thanks so very much Susan!
I don’t care for ranch dressing…what can i substitute?
I don’t know. I’m sorry. It’s all I’ve ever used. Perhaps someone else will have a good recommendation for you 🙂
Added some fresh garlic, as well as rosemary and oregano and some cream cheese to the chicken.
Made this for dinner tonight. Will definitely make it again and again. Very tasty, and filling. Made with simple ingredients that I had on hand. Made a tiny change as suggested by someone else and sprinkled the potatoes with garlic powder along with the salt and pepper.
So do you just use dry ranch seasoning or make the dressing. I’m confused, because sometimes it says dressing and the it says seasoning.
You can see in my ingredient photo above
Absolutely delicious! My husband raved about this recipe! The only change I made was sprinkling the potatoes with garlic powder and we used cheddar jack cheese. Definitely will be a regular dinner in our house, thank you for a great recipe!
Love your additions, Sarah! Thanks so much for coming back to leave a review!
This was a delicious dinner! Huge hit with my parents!! Just wondering if the nutritional information is based on the entire casserole, or one serving?
Hi can I use chicken thighs
Yes you can 🙂
I’ve made this recipe several times. It’s definitely a keeper.
we loved it.
Thanks so much Tammy!
My family absolutely loved this.
This was so good and easy to make. Hubby and I loved it! Definitely a keeper.
Love it. Easy recipe that feeds a lot of people and tastes very good. My whole family enjoyed it and have made it several times for them.
I made this for supper tonight and it was so good. Everyone in the family loved it. Thank you for sharing such a wonderful recipe.
Would this recipe work without the chicken? I like to make it for a bbq I’m attenfing, but bc of all the other bbq meats I don’t want to make it with chicken..
Hi Elly, you could. I would just use less dressing. 🙂
We’ve made this 4 times now since finding this recipe. It has become one of my fiancee and mines favorites! We do half potatoes and half cauliflower to make it a little healthier. We’ve also added broccoli and asparagus to it just to add more veggies. Turns out great every time!
We are empty nesters and I don’t make big casseroles anymore. Would it be possible to half the recipe?
Hi Debbie – I don’t see why not! 🙂
I’ve made this for my husband and myself three or four times now and we both love it! I really appreciate that all the measurements noted in this recipe are actually correct; that is, I actually get the result I’m hoping for! I usually throw a little garlic powder and rosemary in with the ranch/salt/pepper mix, but the recipe is great as-is, too. Thanks for posting this! 🙂
This makes me so happy to read, Shelly! Thank you so much for taking the time to come back and leave feedback!
I made this tonight for dinner. The flavor was great, but there was A LOT of liquid in the bottom of the casserole dish. Is this normal? I followed recipe to a “T”… Maybe just ranch (powdered) seasoning next time?
Hi Stacie! Glad you enjoyed the flavor of this one. Sometimes it’s the chicken or the brand of ranch dressing. So you are correct, you could absolutely just use the pack of ranch seasoning if the liquid on the bottom bugs ya too much. 🙂
I made this for supper today and it was very good. My son and husband liked it too!!! Thanks for all the Delicious recipes you post. I have tried many and all was a hit at my house.
This makes me so happy to read – thank you Denise!
Can I make this with sour cream and Hidden Valley Ranch powder?
Did you try it with the sour cream &packet? I’m curious myself, or cream cheese even.
We added cookies wings n things hot sauce to the ranch with the chicken! So so yummy!!
This is so delicious and comforting on a cold day. I add broccoli and it tastes just like a loaded baked potato.
Delicious and easy
Wondering if the cubed hash brown potatoes would work here? Looks so yummy!!
Liove the ranch flavor. It instantly became a family favorite!
Woo hoo!!! Thanks so much Louisa!