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!
Easy and filling
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:
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 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
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
- 2 cups Mexican Cheese Blend
- 1 cup cooked and 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 the 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.
Notes
Nutrition
Jalapeno Popper Tater Tot Chicken Casserole
Kaitlynd says
August 12, 2017 at 5:59 pmJust made this for dinner tonight, and it’s really good. Very filling. I didn’t use any bacon since my family ate the bacon before I could add it in. I used russet potatoes, and an excellent locally made ranch dressing. Oh, and I tossed in fresh organic basil from my garden, 10 leaves, chopped.
Thanks for the recipe!
Holly says
October 29, 2017 at 11:14 amThis recipe is AMAZING!!! I have made it multiple times for my family and they always love it! Will always be a favorite!
Lacy says
January 8, 2018 at 6:01 pmThis was DELICIOUS!! My son and I were looking for new casserole recipes for dinner when we found this one. I used medium russet potatoes and cut them down to small cubes, added a packet of dry ranch seasoning while marinating the chicken, in addition to the liquid ranch dressing and topped it off with a dollop of sour cream when serving. Will definitely make this again! Thank you!!
Megan says
February 5, 2018 at 7:46 pmI made this tonight and substituted rotisserie chicken, and it worked out beautifully…added a little time to the initial potato baking, and then cut out the 20 minute chicken cooking time. Just tossed the chicken in ranch, spread it over the potatoes, added the cheese, onions, and bacon bits and cooked for 10 minutes. Perfect!
Jo says
March 3, 2018 at 8:13 pmAdding a can of Rotel adds a kick! Thanks for the recipe.
Jenni says
March 23, 2018 at 10:11 pmBrandi, after seeing the pic and recipe my husband decides that’s what he wanted for his birthday dinner! I made it and the whole family (including me) absolutely loved it!! I made it once sticking solely to your recipe as a “trail run” we all loved it, and on his birthday I added some seasonings, the way we make our loaded baked, and it definitely enhanced it!! Thank you so much for this amazing dinner idea!! It will become a routine meal in my home!!! I added:
2 tbsp Mrs. Dash
2 tbsp garlic powder
Seasoning salt to taste
Amazing!!!
Jeff says
March 26, 2018 at 8:58 pmThis meal is so good. But I do have question. After I cook the chicken it has a bunch of juice in the dish. Am I supposed to poor that out or am I doing something wrong?
Jacquie says
May 31, 2018 at 9:51 pmMade this tonight & added some cauliflower. Definately a make again & again. So good. Thank you
Cathy VanAntwerp says
September 23, 2018 at 6:44 pmMy family loved this! I used peeled, diced russet potatoes as that is what I had, and left off the onions, as they are not a favorite item in my house. Tasted great and will be made again many, many times . Thank you for sharing.
Patrick van camp says
November 18, 2018 at 8:44 pmThis was really great I would make it again
Sandie says
November 22, 2018 at 12:54 amAwesome! Made this tonight – substituted chipolte ranch dressing, added fresh basil to the chicken portion & mushrooms & extra bacon & cheese to the topping portion. Hubby really enjoyed it. Thanks for the recipe. Will be making it on werknights often – quick, easy & scrumptious
Kickass Day says
February 16, 2019 at 9:38 pmLoved it definitely a must have! Receipe was simple, quick, and hit with the family.
CRYSTAL PIERCE says
February 19, 2019 at 7:24 pmMy picky family loved this dish when I made it tonight.