Loaded Potato Ranch Chicken Casserole

Craving a dinner that’s quick to make, surprisingly healthy, and bursting with flavor? Look no further! My family goes crazy for this Loaded Potato Ranch Chicken Casserole, and I think yours will too. This recipe is a tasty, easy, and crowd-pleasing solution for weeknights.

Why You Will Love This Recipe

Growing up, weeknight dinners were often a source of stress. My mom always worked hard to put something on the table, but it was often a choice between speed and flavor. This Loaded Potato Ranch Chicken Casserole is my answer to fulfilling those demands—it’s quick, flavorful, and leaves everyone feeling satisfied without the guilt. It reminds me how a simple dish can bring so much joy and comfort.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

Potatoes:

• 24 oz frozen diced potatoes, thawed

Sauce:

• 1 (10.75 oz) can condensed cream of chicken soup
• 1 cup sour cream
• 1 packet (1 oz) ranch dressing mix
• 1/2 cup milk

Toppings:

• 1 cup shredded cheddar cheese
• 1/2 cup crumbled cooked bacon (optional)
• 2 tablespoons chopped fresh chives or green onions

Step-by-Step Instructions for Making the Recipe

Let’s get cooking! Follow these simple steps for Loaded Potato Ranch Chicken Casserole perfection.

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the thawed diced potatoes, cubed chicken, cream of chicken soup, sour cream, ranch dressing mix, and milk. Mix well until everything is evenly coated.
3. Pour the mixture into the prepared baking dish, spreading it evenly.
4. Bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Remove from the oven and sprinkle with shredded cheddar cheese and crumbled bacon (if using).
6. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped chives or green onions before serving.

Loaded Potato Ranch Chicken Casserole

A quick, flavorful, and crowd-pleasing casserole featuring chicken, potatoes, and a creamy ranch sauce, topped with cheese and bacon for a satisfying weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes

Potatoes

• 24 oz frozen diced potatoes thawed

Sauce

• 1 can condensed cream of chicken soup 10.75 oz
• 1 cup sour cream
• 1 packet ranch dressing mix 1 oz
• 0.5 cup milk

Toppings

• 1 cup shredded cheddar cheese
• 0.5 cup crumbled cooked bacon optional
• 2 tablespoons chopped fresh chives or green onions

Equipment

• Oven
• 9×13-inch Baking Dish
• Large Bowl

Method

 

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the thawed diced potatoes, cubed chicken, cream of chicken soup, sour cream, ranch dressing mix, and milk. Mix well until everything is evenly coated.
3. Pour the mixture into the prepared baking dish, spreading it evenly.
4. Bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Remove from the oven and sprinkle with shredded cheddar cheese and crumbled bacon (if using).
6. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped chives or green onions before serving.

Notes

Ensure potatoes are thawed before mixing for even cooking. Make sure chicken is cooked through (no longer pink inside) and potatoes are tender before adding cheese. Can use fresh diced potatoes instead of frozen – adjust cooking time as needed. For a crispier top, broil for the last 1-2 minutes after cheese has melted.

Ready to start cooking? Explore hundreds of delicious recipes now, and for daily inspiration and curated food ideas, follow us on Pinterest!