AMAZING CREAMY LOADED POTATO RANCH CHICKEN CASSEROLE

Imagine digging into a comforting casserole where tender chicken mingles with creamy potatoes, tangy ranch dressing, crispy bacon, and melted cheese in every single bite. This Creamy Loaded Potato Ranch Chicken Casserole is the ultimate comfort food that’s surprisingly easy to make, perfect for a busy weeknight, and guaranteed to become a new family favorite – let’s get cooking!

What You’ll Need: The Creamy Loaded Potato Ranch Chicken Casserole Ingredients

Chicken

• 2 lbs boneless, skinless chicken breasts: Cut into bite-sized pieces or shredded.
• 1 tbsp olive oil: For searing the chicken.
• 1 tsp salt: To season the chicken.
• 1/2 tsp black pepper: To season the chicken.

Potatoes

• 2 lbs Yukon gold potatoes: Peeled and cubed.

Creamy Ranch Sauce

• 1 (10.75 oz) can condensed cream of chicken soup: Provides a creamy base.
• 1 cup sour cream: Adds tanginess and richness.
• 1 packet (1 oz) ranch dressing mix: For that signature ranch flavor.
• 1/2 cup milk: To thin out the sauce.

Toppings

• 1 cup shredded cheddar cheese: Or your favorite cheese blend.
• 6 slices bacon: Cooked and crumbled.
• 1/4 cup chopped fresh chives or green onions: For garnish.

Gear Up: Essential Kitchen Tools

• Large skillet
• Large mixing bowl
• 9×13 inch baking dish
• Potato peeler
• Cutting board
• Knife

Let’s Get Cooking: Step-by-Step Instructions

Preparing the Chicken

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium-high heat.
3. Season chicken pieces with salt and pepper.
4. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Set aside. This is a great first step in prepping amazing chopped chicken dinner ideas.

Preparing the Potatoes

1. While the chicken is cooking, peel and cube the potatoes into roughly 1-inch pieces.
2. Boil potatoes until tender, about 10-15 minutes. Drain well.

Making the Creamy Ranch Sauce

1. In a large mixing bowl, combine condensed cream of chicken soup, sour cream, ranch dressing mix, and milk. Whisk until smooth.

Assembling the Casserole

1. Add the cooked chicken and drained potatoes to the bowl with the creamy ranch sauce. Stir gently to combine.
2. Pour the mixture into the prepared baking dish.

Baking the Casserole

1. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
2. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Finishing Touches

1. Remove the casserole from the oven and let it cool for a few minutes before serving.
2. Sprinkle with crumbled bacon and chopped chives or green onions.

Tips and Tricks for Casserole Perfection

• Don’t overcook the chicken: Overcooked chicken can become dry. Cook until just cooked through.
• Use Yukon gold potatoes: Yukon gold potatoes have a naturally creamy texture that works perfectly in this casserole. Russet potatoes can be used, but they may not be as creamy.
• Customize your cheese: Feel free to use your favorite shredded cheese blend, such as a Mexican blend or a Colby Jack blend.
• Add vegetables: Add steamed broccoli florets, corn, or peas to the casserole for added nutrients and flavor.
• Make it ahead: Assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add about 10 minutes to the baking time if baking from cold.
• Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.

Variations to Try: Remixing Your Casserole

This Creamy Loaded Potato Ranch Chicken Casserole is fantastic as is, but don’t be afraid to experiment! Looking for some easy Chicken Casserole Bake Recipes? Here are a few variations to get you started:

• Buffalo Chicken Ranch Casserole: Add buffalo wing sauce to the creamy ranch sauce for a spicy kick.
• Bacon Ranch Chicken Casserole with Pasta: Add cooked pasta (like rotini or penne) to the casserole for a heartier meal.
• Healthy Swap: Use Greek yogurt instead of sour cream to reduce the fat content.

Why This Casserole is a Weeknight Winner

This Creamy Loaded Potato Ranch Chicken Casserole is a lifesaver on busy weeknights. It’s quick to assemble, uses simple ingredients, and is guaranteed to please even the pickiest eaters. Plus, it’s a great way to use up leftover cooked chicken or potatoes. These Casserole Recipes For Dinner With Potatoes are perfect for a fulfilling meal.

Trying to figure out Main Dishes With Chicken can be a challenge. This casserole offers a simple yet satisfying solution. Looking for other easy casserole recipes? Consider a classic Chicken Broccoli Rice Casserole for a comforting and complete meal.

If you like this Creamy Loaded Potato Ranch Chicken Casserole, you might also enjoy Chicken Pot Pie Casserole or even a classic Chicken Casserole Recipe! And if you’re a fan of potatoes with chicken, give Creamy Garlic Parmesan Crockpot Chicken & Potatoes a try – it’s a delicious slow cooker option. For beef lovers, there’s always the Slow Cooker Beef And Potato Casserole. Or, for a fancier take on chicken casserole, try the Chicken Cordon Bleu Casserole.

Storage and Reheating Instructions

Storage: Store leftover Creamy Loaded Potato Ranch Chicken Casserole in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat individual portions in the microwave until heated through. You can also reheat the entire casserole in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

A Final Word From Your Kitchen Bestie

There you have it – a Creamy Loaded Potato Ranch Chicken Casserole that’s sure to become a staple in your dinner rotation! Don’t be intimidated by the steps; it’s all about layering flavors and creating something truly comforting. So, grab your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal that the whole family will love. Happy cooking!

Amazing Creamy Loaded Potato Ranch Chicken Casserole

Alice Yowell

This Creamy Loaded Potato Ranch Chicken Casserole is the ultimate comfort food, perfect for a busy weeknight. It combines tender chicken, creamy potatoes, tangy ranch dressing, crispy bacon, and melted cheese for a satisfying and easy-to-make meal that the whole family will love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 650 kcal

Equipment

• Large skillet
• Large mixing bowl
• 9×13 inch baking dish
• Potato peeler
• Cutting board
• Knife
• Whisk
• Colander

Ingredients

  

• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces or shredded
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 lbs Yukon gold potatoes, peeled and cubed
• 1 cup sour cream
• ½ cup milk
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• ¼ cup chopped fresh chives or green onions

Instructions

 

• Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
• In a large skillet, heat olive oil over medium-high heat.
• Season chicken pieces with salt and pepper.
• Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Set aside.
• While the chicken is cooking, peel and cube the potatoes into roughly 1-inch pieces.
• Boil potatoes until tender, about 10-15 minutes. Drain well.
• In a large mixing bowl, combine condensed cream of chicken soup, sour cream, ranch dressing mix, and milk. Whisk until smooth.
• Add the cooked chicken and drained potatoes to the bowl with the creamy ranch sauce. Stir gently to combine.
• Pour the mixture into the prepared baking dish.
• Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
• Remove the casserole from the oven and let it cool for a few minutes before serving.
• Sprinkle with crumbled bacon and chopped chives or green onions.

Notes

Don’t overcook the chicken. Use Yukon gold potatoes for a creamy texture. Customize your cheese with your favorite blend. Add steamed broccoli florets, corn, or peas for added nutrients. Assemble the casserole ahead of time and store in the refrigerator for up to 24 hours. Add about 10 minutes to the baking time if baking from cold. Add a pinch of red pepper flakes for heat. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.