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LOADED POTATO RANCH CHICKEN CASSEROLE

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If you love Ranch dressing, you’ll love this chicken potato casserole. I love chicken casseroles. They are such easy and convenient meals to make and always come out delicious. Chicken and rice, chicken and potatoes, chicken and veggies, you name them, I’ve made them all.

LOADED POTATO RANCH CHICKEN CASSEROLE

Making a meal from scratch is way easier when you can use ready made sauce, or in this case dressing. All you have to do is open, pour, mix and bake. A little dicing is all the prepping you need to do and in about an hour, you’ll be enjoying this amazing slightly tangy chicken and potato bake.

HOW TO MAKE CHICKEN CASSEROLE

INGREDIENTS NEEDED TO MAKE THE BEST CHICKEN AND POTATO CASSEROLE

  • Potatoes: My favorites are Yukon gold. I think they are perfect for baking.
  • Chicken: Being a white meat lover, I always go for boneless, skinless chicken breasts, but if you prefer dark meat, use boneless, skinless chicken thighs.
  • Ranch dressing: Use your favorite brand, and if you are watching your calories by all means use reduced calorie ranch dressing.
  • Parsley: I used dry parsley because I didn’t have fresh parsley on hand.
  • Dried Oregano: I love the flavor of oregano and it makes this dish taste amazing.
  • Paprika: Sweet paprika or smoked paprika can be used.
  • Bacon: Love love the taste of bacon combined with ranch dressing. It gives this dish a great smoky flavor. You can cook and crumble your own bacon, or buy real bacon bits for convenience.
  • Cheese: Mexican cheese blend is the perfect choice for this dish.
  • Green onions: They not only give the finished dish a splash of color, they taste delicious.

HOW TO MAKE LOADED POTATO RANCH CHICKEN CASSEROLE

HOW TO MAKE LOADED RANCH POTATO AND CHICKEN CASSEROLE?

    1. Preheat the oven to 450 F. Dice the potatoes (unpeeled) and the chicken breast. 

    2. In a medium-sized bowl, mix the diced potatoes with  ⅓ cup ranch dressing, 1 tablespoon dried parsley, 1 teaspoon dried oregano, 1 teaspoon paprika, salt, and pepper to taste. Place the potatoes inside a 9 x 13 inch casserole dish and bake for 30 minutes, uncovered. Stir them every 10 minutes to ensure proper cooking.

    3. In the same bowl, mix the diced chicken with the remaining ⅓  cup dressing. Add a teaspoon of salt and ½ teaspoon of pepper.

    4. After 30 minutes, remove the baking dish from the oven and scoop the chicken on top of the parbaked potatoes. Reduce the heat to 400 F. Cover the dish with foil and bake for another 20 minutes or until the chicken is cooked through.

    5. Remove the foil and sprinkle the cooked and crumbled bacon, and the cheese on top of the chicken. Return the casserole to the oven and bake for another 10 minutes or until the cheese is melted and bubbly.

    6. Serve with freshly chopped green onions.

CHICKEN CASSEROLE RECIPES

WHAT TO SERVE WITH RANCH CHICKEN AND POTATO CASSEROLE

A side dish of steamed veggies or salad is all this casserole needs to make it a complete meal. I love tomato, red onion and avocado salad with it. Broccoli with a splash of lemon juice, olive oil and soy sauce is another amazing accompaniment.

HOW TO STORE RANCH POTATO AND CHICKEN CASSEROLE

Place any leftovers in an airtight container and into the fridge for up to 4 days, or into the freezer for up to 4 months. If you are freezing your leftovers, remember to label them with the date so they don’t go past it.

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LOADED POTATO RANCH CHICKEN CASSEROLE

LOADED POTATO RANCH CHICKEN CASSEROLE

Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Loaded Potato Ranch Chicken Casserole is an all inclusive dinner ! Very delicious and tasty ! Tested and approved !

Ingredients

  • 4 cups Yukon gold potatoes, unpeeled and diced
  • 2 lb boneless, skinless chicken breast cut into 1 inch dice
  • ⅔ cup Ranch dressing, divided
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cooked and crumbled bacon
  • 1 ½ cups shredded Mexican cheese blend
  • ½ cup green onions, chopped

Instructions

    1. Preheat the oven to 450F. In a medium-sized bowl, mix the diced potatoes with ⅓ cup ranch dressing, parsley, oregano, paprika, salt and pepper. Place them in a 9 x 13 inch casserole dish and bake for 30 mins uncovered and stirring every 10 mins.

    2. Reduce the heat to 400 F. In the same bowl, mix the diced chicken with remaining ⅓ cup ranch dressing, add salt and pepper to taste, and spoon on top of the parbaked potatoes. Cover with foil and bake for 20 minutes more.

    3. Remove the casserole from the oven, sprinkle the bacon and cheese on top and bake for 10 minutes or until the cheese is melted and bubbly. Serve with freshly chopped green onions on top.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 636Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 175mgSodium: 736mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 61g

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34K Shares

Julianna

Monday 6th of May 2024

I thought it looked delicious but idk ehat I did wrong /: it did not turn out how I though ):

Megan Workman

Thursday 8th of February 2024

Hi! Do you cook the chicken before adding it to the potatoes? Or do you just put it in the oven with the potatoes raw? Thanks !

sosrecipes

Thursday 8th of February 2024

Hi there! Yes, you can cook the chicken before adding it to the potatoes or not. You can cook it however you prefer. Once it's cooked, just chop it up and mix it in with the potatoes before baking the casserole. Enjoy your cooking! 😊

Amy

Tuesday 26th of December 2023

This recipe was excellent! It tasted just like a baked potato with all the fixings. One thing I did was prep the chicken, potato and onion in advance before I started making the recipe. I look forward to making this for other family members.!!!

sosrecipes

Tuesday 26th of December 2023

Thank you very much for taking the time to come back leave a comment, Amy! I am SO happy!!!

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