Loaded Potato Ranch Chicken Casserole

I am really excited to share this recipe with you today. It turned out SO, so good! I mean really, you just can’t go wrong with potatoes, chicken, melty cheese and bacon. Amiright? This is definitely one of those all-in-one meals. I would serve with a crisp, green salad and call it done!

When I saw this dish over at Joyously Domestic, my mouth started watering!  I knew I had to give it a try but I wanted to make it into a one dish meal by adding some protein!

Cheesy Chicken Ranch Potatoes is a great dish that the whole family will love!  In this recipe I leave the skin on the potatoes because I love the flavor the potato skin adds!  The ranch dressing in this recipe can be store bought (like Hidden Valley) but I much prefer to use homemade ranch dressing… not only does it taste great, but it is a little bit healthier!

Easy and filling
I am using my favorite Little Potatoes in this. The Baby Boomer varietal is one of my favorites. It is a yellow creamer potato and it has a light and almost fluffy texture. You can microwave them for a quick side dish, roast them, grill them or you can cut them up and add them to make a more filling meal like I did here. This is definitely a must-make!

Cheesy Chicken Ranch Potatoes is a great dish that the whole family will love! In this recipe I leave the skin on the potatoes because I love the flavor the potato skin adds! The ranch dressing in this recipe can be store bought (like Hidden Valley) but I much prefer to use homemade ranch dressing… not only does it taste great, but it is a little bit healthier!

Ingredients

  • 5 lb Yukon Gold potatoes 1 1/2-inch cubes
  • 1 tsp salt
  • 2 cup half & half
  • 1 10 3/4 oz can cream of onion soup
  • 1 8 oz sour cream
  • ½ cup butter melted
  • 1 1.0 oz package dry Ranch salad dressing mix
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • ¼ tsp paprika plus additional for dusting
  • 3 cup shredded sharp white cheddar cheese divided
  • 8 green onion thinly sliced
  • 3 cup chopped rotisserie chicken
  • 8 slices bacon cooked and crumbled
  • 2 Tbsp butter cubed

Instructions

  1. In a large pot cover the cubed potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
  2. Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky.
  3. In a separate bowl, whisk together the half & half, onion soup, sour cream, melted butter, dry salad dressing mix, garlic salt, black pepper and paprika. Use a large spoon or spatula mixing until combined.
  4. Add the sauce to the potatoes along with 2 cups shredded cheese, chopped chicken, crumbled bacon and green onion. Reserve some bacon crumbles and green onion for garnishing.
  5. Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
  6. Pour the mixture into the dish. Top with the remaining 1 cup shredded cheese and sprinkle with a light dusting of paprika. Dot with cubed butter.
  7. Bake for 35-40 minutes or until golden and bubbly. Garnish with reserved bacon and green onion just before serving

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