Description
A flavor-packed Loaded Potato Ranch Chicken Casserole made with crispy potatoes, tender chicken, creamy ranch, and melty cheddar cheese. Topped with bacon and chives, this weeknight dinner is easy, comforting, and guaranteed to please a crowd.
Ingredients
2 lbs russet potatoes, washed and cubed
3 cups cooked chicken, shredded or diced
1 cup ranch dressing
1 cup sour cream
1 (10.5 oz) can cream of chicken soup
1 ½ cups shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled
1 tsp garlic powder
½ tsp black pepper
2 tbsp fresh chives, chopped for garnish
Instructions
1. Preheat oven to 375°F (190°C).
2. Cube the potatoes into ½-inch pieces. Toss in a little oil, salt, and pepper.
3. In a large bowl, mix ranch dressing, sour cream, cream of chicken soup, garlic powder, pepper, and 1 cup cheddar cheese until creamy.
4. Add cubed potatoes, chicken, and most of the bacon to the mixture. Stir gently to coat evenly.
5. Transfer to a 9×13-inch baking dish. Spread evenly and cover with foil.
6. Bake for 50 minutes.
7. Remove foil, sprinkle remaining ½ cup cheese and reserved bacon on top.
8. Bake uncovered for 10–15 minutes until cheese is melted and bubbly.
9. Let casserole rest 5–10 minutes before serving. Garnish with chives.
Notes
Leftovers keep in the fridge up to 4 days in an airtight container.
Freeze cooled casserole up to 3 months; thaw overnight before reheating.
Customize with different proteins, cheeses, or veggies for variety.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 105 mg