Loaded Potato Ranch Chicken Casserole
A hearty and comforting casserole made with tender chicken, creamy ranch dressing, and seasoned potatoes.
Equipment
- 9x13-inch casserole dish For baking the casserole.
Ingredients
Main Ingredients
- 4 cups Yukon gold potatoes unpeeled and diced
- 2 lb 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
- Salt and pepper to taste
- 1 cup cooked and crumbled beef bacon
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup green onions chopped
Instructions
- Preheat your oven to 450°F (230°C). This high temperature helps to get the potatoes crispy.
- In a medium bowl, mix the diced potatoes with ranch dressing, parsley, oregano, paprika, salt, and pepper. Make sure the potatoes are well-coated for maximum flavor.
- Transfer the seasoned potatoes to a 9x13 inch casserole dish. Spread them out evenly.
- Place the casserole dish in the preheated oven and bake uncovered for 30 minutes. Remember to stir every 10 minutes to ensure even cooking.
- After 30 minutes, remove the dish from the oven and add the cooked, shredded chicken on top of the potatoes. Return to the oven and bake for an additional 10-15 minutes until heated through and slightly golden on top.
- Once done, let it sit for a few minutes to cool before serving. Enjoy your hearty and flavorful casserole!
Notes
Recipe notes: Feel free to add toppings like cheese or bacon for extra flavor.