Description
Loaded Potato Ranch Chicken is a hearty and flavorful casserole featuring tender baby gold potatoes, juicy chicken breast cubes, and a creamy ranch dressing base. Topped with melted Mexican cheese, crispy bacon, and fresh green onions, this dish is a perfect family-friendly meal that combines comfort with ease of preparation in under an hour.
Ingredients
Scale
Main Ingredients
- 1.5 pounds baby gold potatoes
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and pepper, to taste
For the Sauce and Toppings
- ½ cup prepared ranch dressing, divided use
- 2 cups Mexican cheese blend
- 1 cup cooked and crumbled bacon
- ½ cup diced green onion
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- Boil Potatoes: Boil the baby gold potatoes in salted water until they become just tender, which should take about 10 to 12 minutes. Drain well and set aside.
- Season Chicken: Season the cubed chicken breasts with salt and pepper to enhance flavor.
- Toss Ingredients: In a large bowl, combine the cooked potatoes and seasoned chicken cubes. Add half of the ranch dressing and toss everything thoroughly to coat.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and transfer the potato and chicken mixture evenly into it.
- Add Remaining Dressing: Spread the remaining ranch dressing evenly over the top of the mixture in the baking dish.
- Add Toppings: Sprinkle the Mexican cheese blend, cooked crumbled bacon, and diced green onions evenly over the casserole.
- Bake: Bake the casserole uncovered in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the cheese is melted and bubbling.
- Cool and Serve: Allow the dish to cool slightly before serving to let flavors meld and to handle safely.
Notes
- For extra crispiness, broil the casserole for the last 2-3 minutes, watching carefully to avoid burning.
- Use fresh green onions for a milder onion flavor; scallions are also a great substitute.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake at 350°F (175°C) for 15-20 minutes or until warmed through.
- For a lower sodium option, use a reduced-sodium ranch dressing and cheese blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
