Amazing Creamy Loaded Potato Ranch Chicken Casserole
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.
Equipment
- Large skillet
- Large mixing bowl
- 9x13 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 9x13 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.