Description
This Chicken Bacon Ranch Casserole with Potatoes is a hearty, flavorful baked dish combining tender chicken breast cubes marinated in creamy ranch dressing with seasoned Yukon Gold potatoes. Topped with melted pepper jack and cheddar cheeses, crispy bacon crumbs, and fresh green onions, it’s a comforting all-in-one meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Potatoes
- 1.5 lbs Yukon Gold yellow potatoes (or any potatoes on hand)
Chicken
- 2 lbs skinless boneless chicken breasts, cut into 1-inch cubes
Seasonings & Sauces
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 1/2 cup creamy ranch dressing, divided
Cheese & 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 450°F. Lightly grease a 9×13-inch casserole dish with oil spray and set it aside to prepare the ingredients.
- Prepare Potatoes: Peel, wash, and cut the potatoes into chunks of uniform size. Pat them dry with a paper towel to remove excess moisture for better roasting.
- Season Potatoes: In a large mixing bowl, combine the potato chunks with 1/4 cup of the ranch dressing, salt, pepper, smoked paprika, and minced garlic. Stir well with a spatula so every piece is evenly coated.
- Bake Potatoes: Transfer the seasoned potatoes to the prepared casserole dish and spread 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, toss the cubed chicken in the remaining 1/4 cup of ranch dressing to marinate and absorb flavor.
- Add Chicken and Continue Baking: After the initial 30 minutes, arrange the marinated chicken pieces evenly over the partially baked potatoes. Cover the casserole with aluminum foil and bake for an additional 20 minutes until the chicken is cooked through.
- Top and Final Bake: Remove the casserole from the oven, stir everything gently for even distribution, then evenly sprinkle crispy bacon crumbs, shredded pepper jack and cheddar cheeses, and diced green onions on top. Return to the oven uncovered and bake for 10 more minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Garnish with extra green onions and optional dollops of sour cream. Serve hot as a comforting, hearty main dish.
Notes
- Cut chicken and potatoes into similarly sized pieces to ensure even cooking and to keep textures consistent.
- Using rotisserie chicken can save time and skip the marination and additional baking steps for the chicken.
- Frozen cubed potatoes and store-bought bacon bits can also save prep time.
- If ranch dressing is unavailable, dry ranch seasoning mixed into the dish works well as a substitute.
- Cooking time may vary depending on the size and type of potatoes used; adjust as needed.
- Shredding your own cheese is recommended for better melting and texture compared to pre-shredded options.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
