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Loaded Chicken Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 132 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This Loaded Potato Ranch Chicken Casserole combines tender baby potatoes and juicy chicken breast cubes marinated in ranch dressing, baked to perfection, then topped with melted Mexican cheese blend, crispy bacon, and fresh green onions for a hearty and flavorful meal perfect for family dinners.

Ingredients

Scale

Potatoes

  • 1 (1.5 lb) bag Baby Boomer Little Potatoes, cut into 1-inch cubes
  • 1/4 cup prepared ranch dressing
  • Salt & pepper, to taste

Chicken

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup prepared ranch dressing
  • Salt & pepper, to taste

Toppings

  • 2 cups Mexican Cheese Blend
  • 1 cup cooked and crumbled bacon
  • 1/2 cup diced green onion

Instructions

  1. Prepare the potatoes: Cut the Baby Boomer Little Potatoes into 1-inch cubes. In a bowl, toss them with 1/4 cup ranch dressing, salt, and pepper until evenly coated. Transfer the potatoes to a greased 9×13 inch baking dish. Place the dish into a preheated oven at 450°F (232°C). Every 10 minutes, stir the potatoes gently to ensure even cooking and prevent sticking; continue this for a total of 30 minutes.
  2. Prepare the chicken: While the potatoes cook, cut the chicken breasts into 1-inch cubes. Toss the chicken with the remaining 1/4 cup ranch dressing, salt, and pepper until coated. After the potatoes have baked for 30 minutes, place the seasoned chicken evenly over the potatoes in the baking dish. Cover the dish with foil and reduce the oven temperature to 400°F (204°C). Bake for an additional 20 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
  3. Add toppings and finish baking: Remove the foil carefully. Sprinkle the top of the casserole evenly with the 2 cups of Mexican Cheese Blend, 1 cup of cooked and crumbled bacon, and 1/2 cup diced green onions. Return the casserole to the oven and bake uncovered for 8-10 minutes, until the cheese is melted and bubbly.
  4. Serve: Remove from the oven and allow to cool slightly before serving. Enjoy your hearty, cheesy, and flavorful loaded potato ranch chicken casserole.

Notes

  • When marinating potatoes and chicken in ranch dressing, add an extra pinch of salt and pepper to enhance the flavors.
  • Stirring the potatoes every 10 minutes during the initial bake prevents them from sticking and promotes even browning.
  • Make sure chicken is fully cooked and reaches a safe internal temperature of 165°F (74°C) before serving.
  • For a crispier top, broil the casserole for 1-2 minutes at the end but watch carefully to avoid burning.

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of casserole)
  • Calories: 520 kcal
  • Sugar: 3 g
  • Sodium: 780 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 38 g
  • Cholesterol: 110 mg

Find it online: https://emilyquickdinners.com/loaded-chicken-potato-casserole-recipe/