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Loaded Ranch Chicken Potato Casserole Delights

Loaded Ranch Chicken Potato Casserole Delights

Cheesy, creamy, and irresistibly savory, this baked casserole layers ranch-seasoned chicken, crispy bacon, and tender roasted potatoes for the ultimate weeknight comfort meal.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 lb russet potatoes scrubbed and cut into 1-inch cubes
  • 1.5 lb boneless skinless chicken breast cut into 1-inch pieces
  • 2 tbsp olive oil
  • 2 tbsp dry ranch seasoning mix divided
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly ground
  • 4 oz bacon cooked crisp and crumbled
  • 2 cup shredded sharp cheddar cheese divided
  • 0.5 cup sour cream
  • 2 tbsp unsalted butter melted
  • 3 tbsp green onions thinly sliced, plus more for serving
  • 0.25 cup ranch dressing optional for serving

Instructions

Preparation Steps

  • Preheat oven to 400°F. Grease a 9x13-inch baking dish and set aside.
  • Toss potatoes with olive oil, 1.0 tbsp ranch seasoning, garlic powder, smoked paprika, 0.5 tsp salt, and 0.25 tsp pepper. Spread on a sheet pan and roast for 20 minutes, stirring once halfway.
  • While potatoes roast, cook bacon in a skillet over medium heat until crisp. Drain and crumble.
  • Season chicken with remaining 1.0 tbsp ranch seasoning, 0.5 tsp salt, and 0.25 tsp pepper. Sear in the same skillet for 2 to 3 minutes just until lightly browned (it will finish in the oven).
  • Transfer roasted potatoes to the prepared baking dish. Fold in sour cream and melted butter, then stir in half the cheddar and half the bacon.
  • Scatter the seared chicken over the potatoes, toss gently, then spread into an even layer. Top with remaining cheddar and bacon.
  • Bake for 25 to 30 minutes, until chicken reaches 165°F internally and potatoes are tender. Broil 1 to 2 minutes if you want extra color on the cheese.
  • Rest 5 minutes. Garnish with green onions and drizzle with ranch dressing if using. Serve warm.

Notes

Tip: Chicken thighs can be used for extra juiciness. For a lighter version, swap half the sour cream for plain Greek yogurt. Add heat with sliced jalapeños or use pepper jack in place of cheddar. Leftovers keep 3 to 4 days refrigerated; reheat covered at 350°F until hot.