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Creamy Loaded Potato Ranch Chicken Casserole, a delicious and comforting baked dish, is shown as the featured image.

Amazing Creamy Loaded Potato Ranch Chicken Casserole

This creamy and comforting casserole is packed with flavor and textures, featuring tender chicken, creamy potatoes, crispy bacon, and a cheesy ranch sauce. It's the perfect dish for a crowd-pleasing dinner.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 8 slices bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese, divided
  • 1 cup ranch dressing
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/4 cup chopped green onions
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt to taste
  • Pepper to taste
  • Water for boiling potatoes
  • Cooking oil for skillet

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Large bowl
  • Pot
  • colander
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • wooden spoon or spatula

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, cook chicken until browned on all sides and cooked through. Season with salt, pepper, garlic powder, and onion powder.
  3. While chicken cooks, boil potato cubes in salted water until tender (about 15-20 minutes). Drain well.
  4. In a large bowl, combine cooked chicken, drained potatoes, crumbled bacon, 1 cup of cheddar cheese, ranch dressing, sour cream, cream of chicken soup, and milk. Mix well.
  5. Pour mixture into the prepared baking dish. Spread evenly.
  6. Sprinkle remaining 1 cup of cheddar cheese over the top.
  7. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  8. Garnish with chopped green onions. Let stand for a few minutes before serving.

Notes

For best results, use Yukon Gold potatoes. Parboiling the potatoes prevents them from becoming mushy. Sear the chicken to lock in moisture and add flavor. Leftovers can be stored in the refrigerator for up to 3 days. You can substitute other types of cheese, such as Monterey Jack or Colby Jack. Add other vegetables like corn or broccoli for added nutrients and flavor.