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Loaded Potato Ranch Chicken Casserole

Loaded Potato Ranch Chicken Casserole: Cozy Family Delight

Loaded Potato Ranch Chicken Casserole is a comforting dish that combines creamy Yukon Gold potatoes, tender chicken, and zesty ranch dressing, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 4 cups Yukon Gold Potatoes Substitution: Red or russet potatoes can be used for variation in flavor and texture.
  • 2 cups Boneless, Skinless Chicken Substitution: Use shredded rotisserie chicken for convenience.
For the Seasoning
  • 1 cup Ranch Dressing Substitution/Preparation Note: Explore different ranch flavors for a unique twist.
  • 1 tablespoon Dried Parsley Substitution: Use fresh parsley for a stronger flavor if available.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Paprika Note: Sweet or smoked varieties can be used to enhance flavor.
For the Toppings
  • 8 slices Bacon Substitution: Pre-cooked bacon bits can save time.
  • 2 cups Mexican Cheese Blend Substitution: Other cheese varieties like cheddar or pepper jack can be used for added flavor.
  • 3 tablespoons Green Onions Freshly chopped for crunch and color before serving.

Equipment

  • Casserole Dish
  • Mixing bowls
  • Oven
  • Knife
  • Cutting board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 450°F (232°C).
  2. Dice the Yukon Gold potatoes into bite-sized pieces and toss them in a large mixing bowl with ⅓ cup ranch dressing, dried parsley, dried oregano, and paprika. Spread the seasoned potatoes in a single layer in a greased casserole dish, then bake them for 30 minutes, stirring every 10 minutes, until they are tender and slightly golden.
  3. While the potatoes are baking, dice the boneless, skinless chicken and place it in a medium bowl. Combine it with the remaining ranch dressing, seasoning generously with salt and pepper to taste.
  4. Once the potatoes are tender, remove the casserole from the oven and evenly layer the seasoned chicken over the potatoes. Cover the dish with aluminum foil, reduce the oven temperature to 400°F (204°C), and bake for an additional 20 minutes.
  5. Carefully remove the foil from the casserole, sprinkle the crumbled bacon generously over the chicken, followed by a layer of the Mexican cheese blend. Return the casserole to the oven and bake for another 10 minutes.
  6. Once the cheese is melted and bubbly, remove the casserole from the oven and let it cool for a few minutes. Just before serving, sprinkle freshly chopped green onions on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 900mgPotassium: 850mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days. Cool completely for freezing, store for up to 4 months. Reheat in the oven at 350°F (175°C) or microwave in portions until warm.

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