Description
A hearty and flavorful Chicken Bacon Ranch Casserole with tender potatoes, juicy chicken breast cubes marinated in creamy ranch dressing, topped with melted cheddar and pepper jack cheeses, crispy bacon bits, and fresh green onions. This comforting casserole is perfect for an easy family dinner or meal prep, combining simple ingredients with delicious Southern-inspired flavors baked to perfection.
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
- ¼ cup creamy ranch dressing
Chicken
- 2 lbs skinless boneless chicken breasts, cut into 1-inch cubes
- ¼ 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
- Optional garnish: sour cream and additional green onions
Instructions
- Preheat and prepare casserole dish: Preheat your oven to 450°F (232°C). Grease a 9×13-inch casserole dish with oil spray and set it aside to keep ready for assembling the casserole.
- Prepare potatoes: Peel, wash, and cut the potatoes into chunks of even size. Dry them thoroughly with a paper towel to ensure they roast properly without steaming.
- Season potatoes: In a large mixing bowl, combine the potato chunks with ¼ cup ranch dressing, salt, pepper, smoked paprika, and minced garlic. Stir gently with a spatula until the potatoes are evenly coated with the seasoning and dressing.
- Bake potatoes: Transfer the seasoned potatoes to the prepared casserole dish, spreading them out in an even layer. Bake uncovered for 30 minutes, stirring once halfway through to promote even cooking and browning.
- Marinate chicken: While the potatoes bake, place the chicken cubes in a bowl and toss with the remaining ¼ cup ranch dressing, salt, and pepper. Let them marinate as the potatoes finish cooking.
- Add chicken and bake: After the initial 30 minutes, remove the casserole dish from the oven. Place the marinated chicken evenly over the partially cooked potatoes. Cover the dish tightly with aluminum foil and return to the oven. Bake for an additional 20 minutes or until the chicken is fully cooked and tender.
- Top and final bake: Remove the foil carefully. Give the casserole a gentle stir for better flavor distribution. Sprinkle the crispy bacon crumbs, shredded pepper jack cheese, shredded cheddar cheese, and diced green onions evenly over the top. Bake uncovered for another 10 minutes, until the cheese is melted, bubbly, and slightly golden.
- Serve: Garnish with additional green onions and dollops of sour cream if desired. Serve hot and enjoy your delicious Chicken Bacon Ranch Casserole with Potatoes!
Notes
- Cut chicken and potato pieces to similar sizes to ensure even cooking and prevent overcooked or undercooked pieces.
- For quicker prep, substitute rotisserie chicken for raw chicken, eliminating the baking time required for cooking raw meat.
- Frozen cubed potatoes and store-bought bacon bits are excellent time-saving shortcuts without compromising flavor.
- If ranch dressing isn’t available, use dry ranch seasoning mixed into the dish for a similar taste.
- Cooking time may vary depending on the type and size of potatoes used; adjust as needed.
- Shredding your own cheese is preferred for better melting and texture compared to pre-shredded cheeses, which may contain anti-caking agents.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of the casserole)
- Calories: 520
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.3g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
