Get ready to experience comfort food at its finest with this Loaded Potato Ranch Chicken Casserole! This hearty dish combines tender chicken, creamy potatoes, and the zesty kick of ranch seasoning all baked to golden perfection. It’s the ultimate crowd-pleaser that brings together familiar flavors in an irresistible one-dish meal.
Perfect for busy weeknights or weekend family dinners, this casserole delivers all the satisfaction of a loaded baked potato but transformed into a complete meal. The combination of melty cheese, crispy bacon, and ranch-infused chicken creates layers of flavor that will have everyone asking for seconds.
Why You’ll Love This
- One-pan meal means minimal cleanup and maximum flavor
- Uses simple ingredients you likely already have in your kitchen
- Customizable with your favorite potato toppings
- Perfect for meal prep – it reheats beautifully for leftovers
- Kid-friendly but sophisticated enough for adults to enjoy too
Ingredients
- 4 cups Yukon gold potatoes, unpeeled and diced into 1/2-inch pieces
- 2 pounds boneless, skinless chicken breast, cut into 1-inch dice
- 2/3 cup Ranch dressing, divided
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika (regular or smoked)
- Salt and freshly ground black pepper, to taste
- 1 cup cooked and crumbled bacon (about 8-10 strips)
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup green onions, chopped
- 1/2 cup sour cream, for serving
- 1/4 cup pickled jalapeños, for a spicy kick
- 1/2 cup diced red bell pepper, added with the chicken
Instructions
- Preheat your oven to 450°F (230°C). While the oven is heating, dice the Yukon gold potatoes into approximately 1/2-inch pieces. There’s no need to peel them as the skins add texture and nutrients. Rinse the diced potatoes under cold water to remove excess starch, then pat them dry with paper towels.
- In a medium-sized mixing bowl, combine the diced potatoes with 1/3 cup of the ranch dressing (reserve the other 1/3 cup for the chicken). Add the dried parsley, dried oregano, paprika, and salt and pepper to taste. Toss thoroughly to ensure the potatoes are evenly coated with the dressing and seasonings.
- Transfer the seasoned potatoes to a 9×13 inch casserole dish, spreading them out in an even layer. Place in the preheated oven and bake uncovered for 30 minutes. For even cooking and browning, stir the potatoes every 10 minutes during this initial baking period.
- While the potatoes are baking, cut the chicken breasts into 1-inch cubes. In the same bowl you used for the potatoes (no need to wash it), combine the diced chicken with the remaining 1/3 cup of ranch dressing. Season with additional salt and pepper to taste, and toss until all pieces are well coated.
- 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 spoon the seasoned chicken pieces evenly over the partially baked potatoes. The potatoes won’t be fully cooked yet, which is perfect as they’ll finish cooking with the chicken.
- Cover the casserole dish tightly with aluminum foil. This helps trap moisture and ensures the chicken cooks through without drying out. Return the covered dish to the oven and bake for an additional 20 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
- Remove the casserole from the oven and carefully take off the foil (watch out for hot steam). Sprinkle the cooked and crumbled bacon evenly over the chicken and potatoes, followed by an even layer of the shredded Mexican cheese blend. Return the casserole to the oven, uncovered, and bake for 10 more minutes, or until the cheese is completely melted and starting to bubble and brown slightly around the edges.
- Remove the finished casserole from the oven and let it rest for about 5 minutes. This brief resting period allows the dish to set and makes serving easier. Just before serving, sprinkle the freshly chopped green onions over the top. The heat from the casserole will slightly wilt the green onions, releasing their flavor. Serve hot, with optional sour cream on the side if desired.
Tips & Variations
- For a spicy kick, add diced jalapeños or a dash of hot sauce before the final bake
- Substitute Greek yogurt for sour cream for a lighter version
- Use rotisserie chicken to save time – just add it during the last 10 minutes of baking
- Make it vegetarian by omitting the chicken and bacon, adding extra cheese and vegetables instead
- For extra flavor, mix a tablespoon of ranch seasoning into the sour cream before topping
- Precook potatoes in the microwave for 5 minutes to reduce overall baking time
Serving Suggestions
This hearty casserole is essentially a complete meal on its own, but a simple side salad with a light vinaigrette makes for a perfect balance. The crisp freshness of mixed greens complements the rich, creamy casserole beautifully.
For a casual gathering, serve with some warm garlic bread or dinner rolls to soak up any extra creamy sauce. A side of steamed broccoli or green beans also works well if you want to add more vegetables to the meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The casserole can be assembled up to the baking stage and refrigerated for up to 24 hours before cooking.
- Chicken is done when it reaches an internal temperature of 165°F (74°C).
- For crispier potatoes, spread them out on a separate baking sheet for the initial bake.
FAQs
Can I freeze this casserole?
Yes, you can freeze it either before or after baking. If freezing before baking, don’t add the sour cream and cheese toppings until you’re ready to bake. Thaw overnight in the refrigerator before baking or reheating.
What can I substitute for ranch seasoning?
You can make your own by mixing dried herbs (dill, parsley, chives) with garlic powder, onion powder, and buttermilk powder. Or try Italian seasoning for a different but delicious flavor profile.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and often stay more tender during baking. Just adjust cooking time slightly as needed.
How do I know when the potatoes are done?
Pierce them with a fork – they should be tender but still hold their shape. If they’re still firm after the initial bake, give them a few more minutes before adding the chicken.
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