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.

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.

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 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.

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.

RECOMMENDED EQUIPMENT:

• Silicone Spatula Set of 4
• Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe)
• Stainless Steel Measuring Cups – 5 Piece Stackable Measuring Set
• Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
• Oversized Cutting Board, 3 Piece, Non-Slip, Extra Large Thick Chopping Boards, Dishwasher Safe, Non-Porous, Set of 3
• Chef Knife – 8 Inches

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FOR MORE DELICIOUS RECIPES, CHECK OUT:

• MARRY ME CHICKEN

• CROCK POT CREAMY RANCH CHICKEN RECIPE

• PAULA DEEN’S AMAZING CHICKEN CASSEROLE