Description
This Loaded Potato Ranch Chicken Casserole is a comforting, hearty dish featuring tender cubed chicken breasts and seasoned baby potatoes coated in creamy ranch dressing. Topped with melted Mexican cheese, crispy bacon, and fresh green onions, it’s a crowd-pleaser perfect for family dinners or potlucks.
Ingredients
Scale
Potatoes
- 1 (1.5 lb) bag Baby Boomer Little Potatoes, cut into 1-inch cubes
- 1/4 cup prepared ranch dressing
- Salt and pepper, to taste
Chicken
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup prepared ranch dressing
- Salt and pepper, to taste
Toppings
- 2 cups Mexican Cheese Blend
- 1 cup cooked and crumbled bacon
- 1/2 cup diced green onion
Instructions
- Prepare the Potatoes: Cut the potatoes into 1-inch cubes. In a bowl, toss the potatoes with 1/4 cup ranch dressing, salt, and pepper until evenly coated. Transfer the potatoes into a greased 9×13 inch baking dish. Place the dish in a preheated oven at 450°F and bake, stirring every 10 minutes, for about 30 minutes to allow the potatoes to cook and develop flavor.
- Prepare the Chicken: While potatoes bake, slice the chicken breasts into 1-inch cubes. In a separate bowl, toss the chicken with the remaining 1/4 cup ranch dressing, salt, and pepper until well coated.
- Add Chicken to Potatoes and Bake: After 30 minutes, remove the casserole dish from the oven. Spread the marinated chicken evenly over the partially cooked potatoes. Cover the dish with foil and reduce oven temperature to 400°F. Return the casserole to the oven and bake for an additional 20 minutes, or until the chicken is fully cooked and reaches a safe internal temperature.
- Add Toppings and Finish Baking: Remove the foil, then sprinkle the top of the casserole evenly with Mexican cheese blend, crumbled bacon, and diced green onions. Place the casserole back into the oven and bake uncovered for 8-10 minutes, or until the cheese is melted, bubbly, and slightly golden.
Notes
- When marinating the potatoes and chicken in ranch dressing, add an extra pinch of salt and pepper to enhance the flavors and brighten the dish.
- Use fresh green onions for a pop of color and mild onion flavor as a topping.
- To save time, bacon can be cooked and crumbled ahead of time or substituted with pre-cooked bacon bits.
- Ensure chicken is cooked through and reaches an internal temperature of 165°F for safety.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
