A hearty crowd-pleaser, this Chicken Bacon Ranch Casserole with Potatoes blends creamy ranch, juicy chicken, and crispy bacon into an irresistibly cheesy bake. It’s comforting, flavorful, and weeknight-friendly.
Crisped golden potatoes form the foundation of this all-in-one meal, with layers of gooey cheese and savory toppings that make every bite rich and satisfying.
Key Ingredients for Chicken Bacon Ranch Casserole with Potatoes
- Baby Boomer Little Potatoes – Creamy and naturally buttery, they form the golden, hearty base of the casserole.
- Boneless, Skinless Chicken Breasts – Cubed and marinated in ranch, they stay juicy while absorbing big flavor.
- Ranch Dressing – Adds zesty, creamy depth to both the chicken and potatoes.
- Mexican Cheese Blend – A melty mix of cheddar and Monterey jack that ties everything together.
- Crumbled Bacon – Smoky, salty, and crisp — the bold flavor punch this casserole craves.
- Diced Green Onion – Fresh and sharp, it balances the richness with a bright finish.
How to Make It: Chicken Bacon Ranch Casserole with Potatoes, Step by Step
Start by roasting diced potatoes in creamy ranch until golden and tender, forming a flavorful base.
While they bake, marinate chicken pieces in more ranch for added moisture and flavor.
Layer the marinated chicken on top of the potatoes, cover, and continue baking until perfectly cooked.
Remove the foil, top generously with bacon, cheese, and green onion, then return to the oven just long enough for everything to melt and bubble.
Each step builds bold flavor, all in one dish that goes from oven to table in an hour.
Tips & Tasty Twists to Try
To prevent sogginess, make sure your potatoes get a good roast before layering on the chicken — it ensures crisp edges and better texture.
Swap in ranch seasoning mix with sour cream or Greek yogurt if you’re out of bottled ranch; it adds a fresher, tangier note.
For a spicy kick, stir chopped pickled jalapeños or red pepper flakes into the cheese before baking.
This casserole is endlessly adaptable — try it with rotisserie chicken, leftover ham, or even turkey.
Leftover Magic: How to Store & Reheat
Cool the casserole completely before storing in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions or pop it in a 350°F oven covered with foil until warmed through.
If freezing, portion into airtight containers and freeze for up to 2 months. Reheat straight from frozen or thaw overnight for best results.
Chicken Bacon Ranch Casserole With Potatoes
Ingredients
- ½ cup diced green onion
- 1 1.5 lb bag of Baby Boomer Little Potatoes or Yukon Gold yellow potatoes
- 2 cups shredded Mexican cheese blend
- Salt and pepper to taste
- ½ cup prepared ranch dressing divided
- 1 cup cooked and crumbled bacon
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
Instructions
- Preheat the oven to 450°F.
- Lightly coat a 9×13-inch casserole dish with nonstick cooking spray or oil.
- Dice the potatoes into 1-inch chunks.
- In a large bowl, combine the diced potatoes with ¼ cup of ranch dressing, seasoning generously with salt and pepper.
- Evenly spread the seasoned potatoes in the prepared casserole dish.
- Roast the potatoes for 30 minutes, stirring once midway through to promote even browning.
- While the potatoes roast, coat the chicken pieces with the remaining ¼ cup ranch dressing and allow them to marinate.
- Once the potatoes are par-cooked, layer the marinated chicken evenly over the top. Cover the dish with aluminum foil and bake for an additional 20 minutes, or until the chicken is fully cooked through.
- Remove the foil and scatter the cooked bacon, shredded cheese, and diced green onions over the surface.
- Return the dish to the oven, uncovered, and bake for a final 10 minutes, or until the cheese has melted and is bubbling.
