Description
This Loaded Potato Ranch Chicken Casserole is a delicious and comforting main course that combines tender chicken with seasoned potatoes, gooey cheese, crispy bacon, and tangy ranch flavors. A perfect meal for any day of the week!
Ingredients
Scale
For the Potatoes:
- 3 cups diced potatoes (about 1/2-inch cubes)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup sour cream
- 1/2 cup ranch dressing
Additional Ingredients:
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 2 tablespoons chopped green onions (optional for garnish)
Instructions
- Preheat the oven and prepare the potatoes: Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. Toss the diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread the seasoned potatoes in the baking dish and bake for 25 minutes.
- Prepare the chicken mixture: In a separate bowl, mix the chicken pieces with ranch dressing and sour cream.
- Assemble and bake: Remove the potatoes from the oven and stir. Add the ranch-coated chicken over the potatoes. Sprinkle shredded cheese and crumbled bacon on top. Bake for another 20–25 minutes until the chicken is cooked through and the cheese is melted.
- Finish and serve: Garnish with chopped green onions if desired. Serve warm.
Notes
- For extra heat, sprinkle crushed red pepper flakes or add diced jalapeños.
- You can use rotisserie chicken for a quicker version—just add it after the first bake and reduce final bake time by 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
