Loaded Potato Ranch Chicken Casserole (Print)

Savory chicken and potato bake with ranch seasoning, topped with crispy bacon, melted cheese, and fresh green onions.

# Ingredients:

→ Main Ingredients

01 - 4 cups Yukon gold potatoes, unpeeled and diced into 1/2-inch pieces
02 - 2 pounds boneless, skinless chicken breast, cut into 1-inch dice
03 - 2/3 cup Ranch dressing, divided

→ Seasonings

04 - 1 tablespoon dried parsley
05 - 1 teaspoon dried oregano
06 - 1 teaspoon paprika
07 - Salt and freshly ground black pepper, to taste

→ Toppings

08 - 1 cup cooked and crumbled bacon (about 8-10 strips)
09 - 1 1/2 cups shredded Mexican cheese blend
10 - 1/2 cup green onions, chopped

→ Optional Add-ins

11 - 1/2 cup sour cream, for serving
12 - 1/4 cup pickled jalapeños, for a spicy kick
13 - 1/2 cup diced red bell pepper, added with the chicken

# Steps:

01 - Preheat your oven to 450°F (230°C). Dice the Yukon gold potatoes into approximately 1/2-inch pieces without peeling. Rinse the diced potatoes under cold water to remove excess starch, then pat them dry with paper towels.
02 - In a medium-sized mixing bowl, combine the diced potatoes with 1/3 cup of the ranch dressing. Add the dried parsley, dried oregano, paprika, and salt and pepper to taste. Toss thoroughly to coat the potatoes evenly with seasonings.
03 - Transfer the seasoned potatoes to a 9×13 inch casserole dish, spreading them in an even layer. Bake uncovered for 30 minutes, stirring every 10 minutes for even cooking and browning.
04 - While the potatoes bake, cut the chicken breasts into 1-inch cubes. Using the same mixing bowl, combine the diced chicken with the remaining 1/3 cup of ranch dressing. Season with salt and pepper to taste, tossing until coated.
05 - After the potatoes have baked for 30 minutes, reduce the oven temperature to 400°F (200°C). Remove the casserole dish from the oven and evenly distribute the seasoned chicken over the partially baked potatoes.
06 - Cover the casserole dish tightly with aluminum foil and return it to the oven. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
07 - Remove the casserole from the oven and take off the foil. Sprinkle the cooked bacon and shredded cheese evenly over the chicken and potatoes. Return to the oven, uncovered, and bake for 10 minutes, or until the cheese is melted and starts to bubble.
08 - Remove the casserole and let it rest for 5 minutes. Garnish with chopped green onions and serve hot. Optionally, serve with sour cream.

# Additional Notes:

01 - For a time-saving option, you can use pre-cooked bacon bits instead of cooking your own.
02 - This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in both the microwave and oven.

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