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 made this and I used just regular potatoes and I seasoned the crap out of them garlic salt garlic powder pepper and salt and then used way more ranch than called for , baked my potatoes for like 20 mins and then added my chicken seasoned the same way as the potatoes (extra ranch) and cooked it and drained the juice, added more ranch and then I put half a cup of seasoned white rice and then melted my cheese and bacon and onion on top 🙂 super good!! Thanks for the recipe
Jacey, you are my kind of cook! I season the crap out of everything too. LOL!! Love it!!
Amazing!… my boyfriend keeps asking me to make this! Tried using hash browns instead of regular potatoes because that’s all I had and it was better in my opinion.
It was great, we all loved it. Only thing is it took longer in oven. I followed recipe but let in oven for extra 20 mins.ay have been because I used golden potatoes I had on hand instead of what recipe called for. Otherwise was great definitely making again.
Thank you so very much Mony!!
I pretty much followed your recipe and my son and I were more than satisfied. I sometimes discard left-overs from casseroles but this one we finished.
That is so great to hear – thank you Rita!
Awesome recipe my family loved it.
My kids loved this dish and it was easy to make
This was great! My family loved it and went back for seconds. The only thing I did differently was that as my chicken cooked, it left alot of juice. So I drained it off before topping with cheese and bacon.
Hi Amanda! Yay! I absolutely love hearing that and thank you for mentioning about the chicken. It’s always helpful to others who might have the same issue! 🙂
We are a LCHF family, and are always looking for interesting ways to make foods NOT boring. This hit the spot. How, you ask? I replaced the potatoes with zucchini. And I only used dry homemade ranch seasoning with avocado oil. We did load it with bacon and cheese and chives, and topped it with sour cream. Absolutely delicious!!!
Sounds awesome! Thanks so much Darby!
Do you skin your potatoes? I have regular yellow potatoes
Hi Baylee – I usually don’t. If they are a soft Yukon gold yellow potato, I wouldn’t bother with removing the skin. 🙂
Does this meal freeze well? If yes, at what stage do you freeze it? Before cooking? After? After potatoes but before chicken? TIA!!
Hi Catherine – I don’t recommend freezing this one if you are using the little potatoes. However, if you switch it out with russet potatoes – those tend to hold up better to the freezing process. Don’t cook before freezing. I haven’t tested it out myself but you’ll definitely need to add on to the cooking time since you’re cooking it from frozen.
Made this tonight and it was delicious. Only thing I might do differently next time is make a cheese sauce to go over it so it soaks down to the potatoes
Sounds awesome to me! Thanks so much Becky!
I made this today, and it was really good. I was a little skeptical because I had to omit the bacon because my husband was recently diagnosed with Crohns Disease and cant have bacon. I thought it might be a little on the dry side, but it was not. Even without the bacon, it was flavorful and tender. Thanks!
My picky family loved this dish when I made it tonight.
Loved it definitely a must have! Receipe was simple, quick, and hit with the family.
Awesome! 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
This was really great I would make it again
My 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.
Made this tonight & added some cauliflower. Definately a make again & again. So good. Thank you
This 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?
Do you rinse your chicken before you cook it?
Maybe try patting it dry with a paper towel before you throw it on top!
Brandi, 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!!!
I usually use a bag of frozen potoates cook them for like 15-20mins then toss the chicken in the ranch with garlic powder, onion powder, Creole seasoning, half a packet of powder ranch and a dash of red pepper.
Sometimes I add jalapeno
It always comes out super tasty and is a monthly dinner!
Usually before I make everything i cook a whole pack of bacon. IN THE OVEN, then chop that up and throw it on top!
Hi Brittany! I love how you took this recipe and made it your own!! And yay Bacon! Ha!
Adding a can of Rotel adds a kick! Thanks for the recipe.
I 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!
This 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!!
This recipe is AMAZING!!! I have made it multiple times for my family and they always love it! Will always be a favorite!
Just 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!
I made this tonight and my family loved it! Added in some green, red peppers with onion and some McCormick’s kickin Chicken seasoning. Topped with Monterey pepper Jack cheese and the bacon. If you like a kick to this, it’s a good combo! My son came back for seconds and said “Mom, you HAVE GOT to make this again!!!!
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.
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!
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 made this for dinner tonight. My family loved it. So, so good. I will definitely make this again and again.
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?
AWESOME!! THIS IS OUR SUNDAY DINNER , WE LOVE IT AND IS VERY EASY TO MAKE. THANKS
How would this taste topped with sour cream?
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!
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 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.
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 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 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!!!
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’m going to do the same as you
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.
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!
Holy tamole this is so good! Will be making again and again!
Yay, so glad it was a winner for you!
Patti-So glad it was a hit with your crew! The perfect Sunday dinner 🙂
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!
This recipe is excelent,last night I prepared this plate for my friends we really enjoy!!!
Sibyl, thank you SO much for taking the time to let me know that you loved it! It makes my day to hear!!
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.
This was amazing had to use russet potatoes. I added garlic and white onion but was a super hit with my family as well.
Thanks Mary, this is so good! Thanks for the shares!
This sounds and looks delicious, Brandie! I can't wait to try it. I'm sharing on FB and Twitter!