Loaded Potato Ranch Chicken (Printable Version)
Tender chicken and potatoes smothered in ranch dressing, topped with crispy bacon, melted cheese and fresh green onions.
# Ingredients:
→ Casserole 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 to taste
08 -
Pepper to taste
09 -
1 cup cooked and crumbled bacon
10 -
1 ½ cups shredded Mexican cheese blend
11 -
½ cup green onions, chopped
# Steps:
01 -
Preheat the oven to 450°F. In a medium-sized bowl, mix the diced potatoes with ⅓ cup Ranch dressing, dried parsley, oregano, paprika, salt, and pepper. Transfer to a 9 x 13 inch casserole dish and bake for 30 minutes uncovered, stirring every 10 minutes.
02 -
Reduce oven temperature to 400°F. In the same bowl, mix the diced chicken with the remaining ⅓ cup Ranch dressing. Add salt and pepper to taste. Spoon the chicken mixture on top of the partially baked potatoes. Cover with foil and bake for an additional 20 minutes.
03 -
Remove the casserole from the oven. Sprinkle the cooked and crumbled bacon and shredded cheese on top. Bake uncovered for another 10 minutes, or until the cheese is melted and bubbly. Garnish with freshly chopped green onions before serving.
# Notes:
01 -
Serve the casserole fresh out of the oven for maximum flavor. Use freshly chopped green onions as a garnish for added freshness and texture.