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Loaded Potato Ranch Chicken Casserole
Caroline

Loaded Potato Ranch Chicken Casserole

This Loaded Potato Ranch Chicken Casserole is a hearty, comforting dish made with seasoned roasted potatoes, tender ranch-coated chicken, melted cheddar cheese, crispy bacon, and fresh green onions. Perfect for family dinners, meal prep, or freezer-friendly meals.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken breasts, cubed
  • 2 lbs russet potatoes, diced
  • 0.33 cup olive oil
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 cup ranch dressing
  • 2 cups shredded cheddar cheese
  • 8 slices Beef bacon, cooked and crumbled
  • 4 whole green onions, thinly sliced

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • cutting board and knife
  • measuring cups and spoons
  • spatula or spoon

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
  2. Toss diced potatoes with olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder. Spread evenly in the baking dish and bake for 30 minutes, stirring halfway.
  3. While potatoes roast, toss cubed chicken with half of the ranch dressing.
  4. Remove potatoes from oven and reduce temperature to 350°F (175°C). Layer ranch-coated chicken over potatoes and drizzle with remaining ranch dressing.
  5. Sprinkle cheddar cheese evenly over the top. Bake for 20–25 minutes until chicken is fully cooked and cheese is melted and bubbly.
  6. Top with crumbled bacon and sliced green onions. Let rest briefly before serving warm.

Notes

  • This casserole is ideal for batch cooking and freezing.
  • Adjust seasoning to taste depending on your ranch dressing’s salt level.
  • Leftovers can be repurposed into wraps, bowls, or breakfast hash.