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Chicken Bacon Ranch Potato Casserole is a whole dinner in one! All topped with melty cheese and bacon. Picky eater approved!
A DELICIOUS DINNER ALL IN ONE PAN
I am really excited to share this recipe for Chicken Bacon Ranch Potato Casserole with you today. It turned out so, so good! I mean you really just can’t go wrong with potatoes, chicken, melty cheese and bacon, right? This is definitely one of those all-in-one meals that I really think your whole entire family will love. It is easily customizable to suit your family’s tastes!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
Can I use dry ranch seasoning mix instead of bottled ranch dressing?
Yes, you can. If you forgot to pick up a bottle of ranch dressing, you can just season the potatoes and chicken with some ranch seasoning mix.
Can I substitute baby gold potatoes with russet potatoes?
Yes. You can peel and dice russet potatoes instead of using baby gold potatoes.
We prefer chicken thighs, can we use those?
Yes. Chicken thighs are a wonderful substitute as they are usually less expensive than chicken breasts. Just make sure to grab the boneless, skinless chicken thighs.
What can I add to chicken to make it taste better?
With this recipe, we are using ranch dressing to really give this chicken some flavor. In addition to the dressing, it is very important to also salt and pepper the chicken. You could also add a little garlic powder and/or paprika to the mix. This will all really infuse the chicken with a lot of flavor and save it from being too bland.
Can you put raw meat in a casserole?
It is actually safe to put raw meat into casseroles. Once the chicken reaches the cooked temperature of 165F degrees, all the bacteria that might have been there will have been killed once the dish reaches that temperature.
What can I serve with Ranch Chicken Casserole?
This really is a whole meal in one. However, if you want to add some more vegetables to your plate, I suggest some steamed carrots or broccoli. Or serve with a delicious side salad (with ranch dressing, of course!)
How do I store leftovers?
Leftovers can be stored in a covered container, in the refrigerator, for 2 days. It can also be frozen in a freezer safe container for up to 2 months. Allow to come to room temperature, then microwave to reheat.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- gold baby potatoes
- boneless, skinless chicken breasts
- Ranch dressing
- salt and pepper
- Mexican Cheese Blend
- bacon
- green onion
HOW TO MAKE LOADED BACON RANCH CHICKEN CASSEROLE
Preheat oven to 450f. Spray a 9×13-inch baking dish with nonstick cooking spray.Dice potatoes into 1-inch cubes.
In a large bowl mix together the diced potatoes, salt & pepper and 1/4 cup ranch dressing. Note: It’s really important you add a bit of salt & pepper along with the ranch dressing. It makes a difference in the flavor.
Scoop the potatoes into prepared baking dish (save that bowl, we’re going to use it again for the chicken.
Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won’t be fork tender quite yet.)
While the potatoes are cooking, start cutting up the chicken breasts.
Add the cutup chicken to the bowl you used to the potatoes and add salt and pepper and the remaining 1/4 cup ranch dressing.
Once the potatoes have cooked 30 minutes, remove baking dish from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. Cover the baking dish with aluminum foil (Warning: Baking dish will be VERY hot so use oven mitts to do this.)
Place baking dish back in the oven and cook for an additional 20 minutes (or until chicken is fully cooked.)
Take baking dish out of the oven and top with shredded cheese, bacon and green onion.
Place back in oven for 8-10 minutes until cheese is melted and bubbly.
CRAVING MORE RECIPES?
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- Polish Casserole for Two
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Chicken Bacon Ranch Potato Casserole (+Video)
Chicken Bacon Ranch Potato Casserole is a whole dinner in one! All topped with melty cheese and bacon. Picky eater approved!
4.89 from 153 votes
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Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 6
Author: Brandie @ The Country Cook
Ingredients
- 1.5 pounds baby gold potatoes
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- salt and pepper, to taste
- ½ cup prepared ranch dressing, divided use
- 2 cups Mexican Cheese blend
- 1 cup cooked and crumbled bacon
- ½ cup diced green onion
Instructions
Preheat oven to 450F degrees. Spray a 9"x 13" baking dish with nonstick cooking spray.
Dice the potatoes into 1-inch cubes.
In a large bowl mix together the diced potatoes, salt & pepper and 1/4 cup ranch dressing.
Pour the potatoes into prepared baking dish and spread out evenly (save that bowl, we're going to use it again for the chicken.)
Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won’t be fork tender quite yet.).
While the potatoes are cooking, add the cubed chicken to the bowl you used for the potatoes and add salt and pepper and the remaining 1/4 cup ranch dressing (see my notes below about additional seasoning ideas).
Once the potatoes have cooked 30 minutes, remove baking dish from the oven and lower the oven temperature to 400F degrees.
Top the cooked potatoes evenly with the raw marinated chicken.
Cover the baking dish with aluminum foil (Warning: Baking dish will be VERY hot so use oven mitts to do this.)
Place baking dish back in the oven and cook for an additional 20 minutes (or until chicken is fully cooked and has reached 165F degrees internal temperature).
Take baking dish out of the oven and top with shredded cheese, bacon and green onion.
Place back in oven for 8-10 minutes (or until cheese is melted and bubbly).
Video
Notes
- Leftovers can be stored in a covered container, in the refrigerator, for 2 days. It can also be frozen in a freezer safe container for up to 2 months. Allow to come to room temperature, then microwave to reheat.
- Chicken thighs can be used instead of chicken breasts.
- Don’t forget to also season the chicken and the potatoes with salt and pepper. In addition, try adding some garlic powder and/or paprika to your seasonings.
Course: Main Course
Cuisine: American
Nutrition
Calories: 660kcal | Carbohydrates: 23g | Protein: 53g | Fat: 38g | Sodium: 982mg | Fiber: 2g | Sugar: 2g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Originally published: February 2016
Updated and republished: December 2021
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