Loaded Potato Ranch Chicken Casserole recipe
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5 from 47 votes


Loaded Potato Ranch Chicken Casserole is a whole dinner in one! All topped with melty cheese and bacon. It is heaven on a plate!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Loaded Potato Ranch Chicken Casserole
Servings: 6
Calories: 660kcal
Author: Brandie @ The Country Cook


  • 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


  • 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.


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.


Calories: 660kcal | Carbohydrates: 23g | Protein: 53g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 181mg | Sodium: 982mg | Potassium: 1148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 26.4mg | Calcium: 553mg | Iron: 2.2mg