Description
This Loaded Potato Ranch Chicken Casserole is a comforting and hearty dish featuring tender baby gold potatoes and juicy chicken breasts tossed in ranch dressing, then baked with a savory topping of Mexican cheese blend, crispy bacon, and fresh green onions. Perfect for a family meal, it combines creamy, cheesy, and smoky flavors in every bite.
Ingredients
Scale
Main 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 the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the optimal temperature by the time your casserole is assembled.
- Boil the potatoes: Place the baby gold potatoes in a pot of salted water and cook until just tender, about 10-12 minutes. Drain them well and set aside to cool slightly.
- Season the chicken: Cut the chicken breasts into 1-inch cubes and season generously with salt and pepper to enhance their flavor.
- Toss with ranch dressing: In a large bowl, combine the cooked potatoes and seasoned chicken pieces. Add half of the ranch dressing and toss everything together until evenly coated.
- Transfer to baking dish: Lightly grease a 9×13-inch baking dish, then spread the potato and chicken mixture evenly in it.
- Add remaining ranch: Evenly spread the remaining ranch dressing over the top of the mixture to add extra creaminess and flavor.
- Top with cheese and bacon: Sprinkle the Mexican cheese blend, crumbled bacon, and diced green onions over the casserole to create a savory, colorful topping.
- Bake the casserole: Place the dish uncovered into the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through and the cheese is melted and bubbly.
- Cool and serve: Once baked, let the casserole cool slightly before serving to allow flavors to meld and make it easier to portion.
Notes
- Baby gold potatoes can be substituted with small red potatoes if preferred.
- For extra crisp bacon, cook it separately until very crispy before crumbling.
- You can add a little garlic powder or smoked paprika to the chicken for more flavor.
- This casserole can be prepared ahead of time and baked just before serving.
- Leftovers can be refrigerated and reheated in the oven for best texture.
