Loaded Potato Ranch Chicken (Print-Friendly Format)
Delicious chicken and potato casserole with tangy ranch, bacon, and cheese.
# Required Ingredients:
→ Main Ingredients
01 -
4 cups Yukon gold potatoes, unpeeled and diced
02 -
2 lb boneless, skinless chicken breast, cut into 1-inch dice
03 -
⅔ cup Ranch dressing, divided
04 -
1 tablespoon dried parsley
05 -
1 teaspoon dried oregano
06 -
1 teaspoon paprika
07 -
Salt and pepper to taste
08 -
1 cup cooked and crumbled bacon
09 -
1 ½ cups shredded Mexican cheese blend
10 -
½ cup green onions, chopped
# How to Make It:
01 -
Preheat the oven to 450°F. In a medium-sized bowl, mix the diced potatoes with ⅓ cup ranch dressing, parsley, oregano, paprika, salt, and pepper. Place them in a 9 x 13-inch casserole dish. Bake uncovered for 30 minutes, stirring every 10 minutes.
02 -
Reduce the oven heat to 400°F. In the same bowl, mix the diced chicken with the remaining ⅓ cup ranch dressing. Season with salt and pepper to taste and spoon over the parbaked potatoes. Cover the casserole with foil and bake for an additional 20 minutes.
03 -
Remove the casserole from the oven. Sprinkle the bacon and shredded cheese on top and return to the oven for 10 minutes, or until the cheese is melted and bubbly. Serve with freshly chopped green onions as garnish.
# Additional Information:
01 -
Ensure the potatoes are evenly coated in the seasoning for optimal flavor.