Description
This comforting Chicken Bacon Ranch Casserole with Potatoes combines tender chicken, seasoned Yukon Gold potatoes, crispy bacon, and gooey melted cheese, all infused with creamy ranch dressing and a hint of smoked paprika. It’s a hearty, crowd-pleasing baked dish perfect for family dinners or meal prep.
Ingredients
Scale
Potatoes
- 1.5 lbs Yukon Gold yellow potatoes or any other potatoes you have on hand
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 1/4 cup creamy ranch dressing
Chicken
- 2 lbs skinless boneless chicken breasts, cut into 1-inch cubes
- 1/4 cup creamy ranch dressing
- Salt and pepper to taste
Toppings
- 1 cup pepper jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 cup crispy bacon crumbs (store-bought or homemade)
- 1/3 cup diced green onion
- Sour cream, for garnish (optional)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 450°F (232°C). Grease a 9×13-inch casserole dish with oil spray and set aside.
- Prepare potatoes: Peel, wash, and cut the potatoes into chunks of uniform size. Dry them with a paper towel to remove excess moisture.
- Season potatoes: In a large mixing bowl, combine the potatoes with ¼ cup of ranch dressing, salt, pepper, smoked paprika, and minced garlic. Stir thoroughly with a spatula to evenly coat the potatoes.
- Bake potatoes: Transfer the seasoned potatoes into the prepared casserole dish, spreading them evenly. Bake in the preheated oven for 30 minutes, stirring once midway through to ensure even cooking.
- Marinate chicken: While potatoes bake, mix the cubed chicken breasts with the remaining ¼ cup ranch dressing and a pinch of salt and pepper. Let it marinate while the potatoes cook.
- Add chicken and continue baking: After 30 minutes, carefully place the marinated chicken pieces over the partially cooked potatoes. Cover the casserole dish with aluminum foil and bake for an additional 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Combine toppings and final bake: Remove the foil, stir the casserole gently for better mixing, then evenly top with crumbled bacon, shredded pepper jack and cheddar cheeses, and diced green onions. Bake uncovered for 10 more minutes until the cheese is melted and bubbly.
- Serve: Garnish with extra green onions and dollops of sour cream if desired. Serve warm and enjoy.
Notes
- Cut chicken and potatoes into similarly sized pieces to ensure even cooking and retain juiciness.
- For faster prep, use rotisserie chicken instead of raw chicken.
- Frozen cubed potatoes and store-bought bacon bits can save chopping and cooking time.
- If ranch dressing isn’t available, dry ranch seasoning mixed into the dish is a great alternative.
- Cooking time may vary slightly depending on potato size and variety.
- Shredding your own cheese is preferred as it melts better than pre-shredded varieties which may contain anti-caking agents.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
