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Loaded Potato Ranch Chicken Casserole

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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
  • 9x13-inch Baking Dish
  • Large Bowl

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 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.