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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 PAN

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!

Cheddar Bacon Ranch Potato Casserole shown fully baked in a white casserole baking dish.

FREQUENTLY ASKED QUESTIONS:

Can I use dry ranch seasoning mix instead of bottled ranch dressing?

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.

Can I substitute baby gold potatoes with russet potatoes?

Yes. You can peel and dice russet potatoes instead of using baby gold potatoes.

We prefer chicken thighs, can we use those?

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.

What can I add to chicken to make it taste better?

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.

Can you put raw meat in a casserole?

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.

What can I serve with Ranch Chicken Casserole?

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!)

How do I store leftovers?

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.

Loaded Potato Ranch Chicken Casserole recipe from The Country Cook. Cheese, potatoes and chicken in a white baking dish topped with melted cheese, sliced cooked bacon and sliced green onions.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • gold baby potatoes
  • boneless, skinless chicken breasts
  • Ranch dressing
  • salt and pepper
  • Mexican Cheese Blend
  • bacon
  • green onion
chicken breasts, shredded cheese, little potatoes, ranch dressing, bacon, green onion.

HOW TO MAKE LOADED BACON RANCH CHICKEN CASSEROLE:

Preheat oven to 450f. Spray a 9×13-inch baking dish with nonstick cooking spray. Dice potatoes into 1-inch cubes.

diced potatoes on a wood cutting board.

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.

diced potatoes, ranch dressing, salt and pepper in a bowl.

Scoop the potatoes into prepared baking dish (save that bowl, we’re going to use it again for the chicken.

ranch coated potatoes in the bottom of a white casserole dish.

Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won’t be fork tender quite yet.)

baked, diced potatoes in a casserole dish.

While the potatoes are cooking, start cutting up the chicken breasts.

diced chicken breasts in a wood cutting board.

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.

diced chicken breasts, ranch dressing, salt and pepper in a bowl with a spoon.

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.)

ranch coated chicken and potatoes in a baking dish ready to be cooked.

Place baking dish back in the oven and cook for an additional 20 minutes (or until chicken is fully cooked.)

cooked baked chicken and potatoes in a white baking dish.

Take baking dish out of the oven and top with shredded cheese, bacon and green onion.

shredded cheese, bacon and green onion with diced potatoes and chicken in a white baking dish.

Place back in oven for 8-10 minutes until cheese is melted and bubbly.

finished Loaded Potato Ranch Chicken Casserole recipe shown in a white casserole dish on a wooden board.

CRAVING MORE RECIPES?

Loaded Potato Ranch Chicken Casserole

Chicken Bacon Ranch Potato Casserole (+Video)

Chicken Bacon Ranch Potato Casserole is a whole dinner in one! All topped with melty cheese and bacon. Picky eater approved!
4.89 from 151 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

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.
Course: Main Course
Cuisine: American

Nutrition

Calories: 660kcal | Carbohydrates: 23g | Protein: 53g | Fat: 38g | Sodium: 982mg | Fiber: 2g | Sugar: 2g

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: February 2016
Updated and republished: December 2021

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Recipe Rating




121 Comments

  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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!!!

  4. 5 stars
    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

  5. 5 stars
    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!!

  6. 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.

  7. 5 stars
    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.