Description
This Loaded Potato Ranch Chicken Casserole combines all your favorite comfort foods into one irresistible dish – creamy potatoes, juicy chicken, bacon, and ranch in every bite!
Ingredients
Scale
- 2 lbs russet potatoes, cut into 1-inch cubes
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 slices bacon, cooked crispy and crumbled
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- ½ cup ranch dressing
- 2 tablespoons ranch seasoning mix
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 green onions, sliced (for garnish)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Cook bacon until crispy, then drain, cool, and crumble.
- Parboil potato cubes in salted water for 5-7 minutes until edges are just tender. Drain thoroughly and let steam dry.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 4-5 minutes until no longer pink on outside. Set aside.
- In a large mixing bowl, combine sour cream, ranch dressing, and ranch seasoning mix until smooth.
- In the same skillet, heat remaining tablespoon of olive oil and sauté onion until translucent, about 3-4 minutes. Add garlic and cook 30 seconds more.
- Add potatoes, chicken, and sautéed onions and garlic to the ranch mixture. Fold gently until well coated.
- Transfer half the mixture to the baking dish. Sprinkle with half the bacon and 1 cup of cheese. Add remaining potato-chicken mixture, then top with remaining cheese and bacon.
- Cover with foil and bake for 20 minutes. Remove foil and bake 15-20 minutes more until cheese is bubbly and golden.
- Let rest for 10-15 minutes, then garnish with green onions before serving.