Delicious Chicken Bacon Ranch Casserole with Potatoes Magic

This Chicken Bacon Ranch Casserole with Potatoes is a weeknight favorite, combining tender chicken, crispy potatoes, and flavorful ranch dressing.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 700

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1.5 lbs Baby Potatoes Substitution Note: Yukon Gold potatoes can be used; avoid russets for best texture.
2 lbs Boneless Skinless Chicken Breasts Note: Thighs can be used for juiciness if preferred.
Salt and Pepper Ensure to adequately season since ranch dressing lacks salt.
½ cup Ranch Dressing Any store-bought ranch is suitable.
2 cups Mexican Cheese Blend Substitution Note: Cheddar or pepper jack can be used for variation.
1 cup Cooked and Crumbled Bacon Pre-cooked bacon can save time.
½ cup Diced Green Onions Optional for visual and taste contrast.

Equipment

Oven
Baking dish
Mixing bowl

Method

Instructions

Preheat your oven to 450°F (232°C) and grease a 9x13-inch baking dish with cooking spray or olive oil.
Wash and cut the baby potatoes into 1-inch pieces. Toss with ¼ cup of ranch dressing, salt, and pepper. Spread in the baking dish and bake for 30 minutes, stirring halfway.
In a separate bowl, combine cubed chicken breasts with the remaining ¼ cup of ranch dressing, tossing to coat.
After potatoes are golden, add the marinated chicken on top. Cover with foil and bake for an additional 20 minutes until chicken reaches 165°F (74°C).
Sprinkle bacon, cheese, and green onions on top. Bake uncovered for another 10 minutes until cheese is melted and bubbly.
Let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 700kcalCarbohydrates: 40gProtein: 45gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 20mgIron: 10mg

Notes

This casserole can keep well in an airtight container for 3-4 days. To freeze, do so before adding cheese and thaw overnight before baking.

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