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–+ servings

Chicken Bacon Ranch Potato Casserole

Tender potatoes and chicken are baked with ranch dressing, then finished with melted cheese, crispy bacon, and green onion. This hearty casserole brings the main dish and side together in one baking dish.
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Course: Main Course
Cuisine: American
Keyword: Chicken Bacon Ranch Potato Casserole, Easy Chicken Bacon Ranch Potato Casserole
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Ingredients

  • 1.5 pounds pounds baby gold potatoes
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • Salt and pepper
  • 1/2 cup prepared ranch dressing, divided use
  • 2 cups Mexican Cheese blend
  • 1 cup cooked and crumbled turkey bacon
  • 1/2 cup diced green onion

Instructions

  • Heat the oven to 450°F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
  • Cut the baby gold potatoes into 1-inch cubes.
  • Place the diced potatoes in a large bowl. Season with salt and pepper, then add ¼ cup of the ranch dressing and mix until the potatoes are evenly coated.
  • Transfer the potatoes to the prepared baking dish and arrange them in an even layer. Keep the mixing bowl nearby; you’ll use it again for the chicken.
  • Bake the potatoes for 30 minutes, stirring them every 10 minutes. At this stage, they should be nearly cooked but not yet completely fork-tender.
  • While the potatoes bake, place the cubed chicken in the same bowl used for the potatoes. Season the chicken with salt and pepper and toss it with the remaining ¼ cup ranch dressing.
  • After the potatoes have baked for 30 minutes, remove the dish from the oven. Reduce the oven temperature to 400°F.
  • Spread the raw, ranch-coated chicken evenly over the potatoes. Carefully cover the baking dish with aluminum foil. The dish will be extremely hot, so use oven mitts when handling it.
  • Return the covered casserole to the oven and bake for another 20 minutes, or until the chicken is completely cooked and reaches an internal temperature of 165°F.
  • Remove the casserole from the oven. Sprinkle the Mexican Cheese blend, cooked and crumbled turkey bacon, and diced green onion evenly over the top.
  • Return the uncovered casserole to the oven for 8–10 minutes, until the cheese has melted and is bubbling.

Notes

Recipe Notes

  • Cut everything evenly: Keep the potatoes and chicken in roughly 1-inch cubes so they cook evenly.
  • Season both layers: Add salt and pepper to both the potatoes and chicken. The ranch adds plenty of flavor, but the extra seasoning makes a difference.
  • Give the potatoes a head start: Bake them for the full 30 minutes, stirring every 10 minutes. They won’t be completely fork-tender yet—that’s expected.
  • Check the chicken: Make sure the chicken reaches an internal temperature of 165°F before serving.
  • Chicken thighs work too: Boneless, skinless chicken thighs can be substituted for the chicken breasts.
  • Add more seasoning: Garlic powder and/or paprika are easy additions if you want a little extra flavor.
  • Watch the hot baking dish: It will be very hot when you add the chicken and cover it with foil, so be sure to use oven mitts.

Nutrition

Calories: 660kcal | Carbohydrates: 23g | Protein: 53g | Fat: 38g | Sodium: 982mg | Fiber: 2g | Sugar: 2g
Nutrition facts are per serving, based on 6 servings, as provided in the original recipe card.
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