Description
A comforting and flavorful casserole combining tender potatoes, ranch-coated chicken, melted cheddar cheese, and crispy bacon, all baked to golden perfection and garnished with fresh green onions and parsley.
Ingredients
Scale
Potatoes
- 4 cups potatoes, cubed (about 3 large potatoes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Chicken Mixture
- 1 lb boneless, skinless chicken breast, cubed
- 1/2 cup ranch dressing
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Season and Bake Potatoes: In a large bowl, toss the cubed potatoes with olive oil, salt, pepper, garlic powder, and onion powder until well coated. Spread the potatoes evenly in the prepared baking dish and bake for 25-30 minutes, or until the potatoes start to soften and develop a golden-brown color.
- Coat Chicken: While the potatoes are baking, place the cubed chicken into a bowl and toss with ranch dressing, ensuring each piece is thoroughly coated.
- Add Chicken to Potatoes: Remove the baking dish from the oven once the potatoes are partly cooked. Evenly spread the ranch-coated chicken over the potatoes.
- Add Toppings and Bake: Sprinkle shredded cheddar cheese and crumbled bacon evenly over the chicken and potatoes. Return the casserole to the oven and bake for an additional 20-25 minutes, or until the chicken is fully cooked through and the cheese is melted and bubbly.
- Garnish and Serve: Once out of the oven, garnish the casserole with chopped green onions and fresh parsley. Allow to cool slightly before serving to enjoy the full flavor.
Notes
- You can substitute ranch dressing with a homemade mixture of mayonnaise, sour cream, and ranch seasoning if preferred.
- For crispier bacon, cook it separately until very crunchy before crumbling and adding as a topping.
- Use Yukon Gold or Russet potatoes for best texture when baking.
- Ensure chicken pieces are evenly sized to cook uniformly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
