How to Make a Delicious Chicken Bacon Ranch Potato Bake

Savor the delicious blend of flavors in “Comfort in a Dish: Chicken Bacon Ranch Potato Bake.” This hearty casserole combines tender chicken, crispy bacon, and creamy ranch-seasoned potatoes, all baked to golden perfection. Perfect for family dinners, potlucks, or anytime you crave a comforting, all-in-one meal, this dish is sure to be a favorite.

Why You’ll Love Chicken Bacon Ranch Potato Bake:

  • Flavorful Combination: Rich ranch seasoning, savory chicken, and crispy bacon.
  • Hearty and Satisfying: Perfect as a main dish for a comforting meal.
  • Easy to Make: Simple ingredients and easy preparation.
  • Crowd-Pleaser: A hit with both kids and adults.
  • Ingredients Notes For Chicken Bacon Ranch Potato Bake:

      • Chicken: Boneless, skinless chicken breasts or thighs, cubed.
      • Potatoes: Russet or Yukon Gold potatoes, diced.
      • Bacon: Cooked until crispy, then crumbled.

    • Ranch Seasoning: Store-bought or homemade.
    • Cheese: Shredded cheddar or a blend of your favorite cheeses.
    • Olive Oil: For tossing with the potatoes and chicken.
    • Salt and Pepper: To taste.
      • Green Onions: Chopped, for garnish (optional).

      Recipe Steps:

        1. Preheat the Oven:
            • Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or a large casserole dish.

        2. Prepare the Potatoes:
          • Dice 4 large potatoes into bite-sized pieces. In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 1 tablespoon of ranch seasoning, and salt and pepper to taste. Spread the potatoes in an even layer in the prepared baking dish. Bake for 25-30 minutes, or until the potatoes start to become tender.

      1. Cook the Bacon:
        • While the potatoes are baking, cook 8 slices of bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels, then crumble into pieces.
      2. Prepare the Chicken:
          • Cube 2 pounds of boneless, skinless chicken breasts or thighs. In the same bowl used for the potatoes, toss the chicken with 1 tablespoon of olive oil, 1 tablespoon of ranch seasoning, and salt and pepper to taste.

      3. Combine and Bake:
        • Remove the partially baked potatoes from the oven. Top with the seasoned chicken and crumbled bacon. Sprinkle 2 cups of shredded cheese over the top. Return to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly
          1. Garnish and Serve:
            • Remove from the oven and let cool slightly. Garnish with chopped green onions if desired. Serve warm.

          Storage Options:

          • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
          • Freeze: Wrap the baked casserole tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
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Ingredients

  • 4 cups potatoes diced (about 4-5 medium potatoes)
  • 2 cups cooked chicken diced (use rotisserie chicken or cooked chicken breasts)
  • 8 slices bacon cooked and crumbled
  • 1 cup ranch dressing
      • 1/2 teaspoon garlic powder
      • 1/2 teaspoon onion powder
      • Salt and pepper to taste

    • 2 tablespoons chopped fresh chives or green onions optional, for garnish
    • 1/4 cup grated Parmesan cheese optional, for topping

    Instructions

      • Preheat the Oven:

      • Preheat your oven to 400°F (200°C).
      • Grease a 9×13-inch baking dish or a similar-sized casserole dish.
      • Prepare the Potatoes:

      • Place the diced potatoes in a large pot of salted water and bring to a boil. Cook for about 10 minutes, or until the potatoes are just tender. Drain and set aside.
      • Cook the Bacon:
      • While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble the bacon and set aside.

      • Mix the Ingredients:
      • In a large mixing bowl, combine the cooked potatoes, diced chicken, crumbled bacon (reserve a little for topping if desired), ranch dressing, sour cream, garlic powder, onion powder, salt, and pepper. Mix until everything is well coated.
      • Assemble the Casserole:

      • Transfer the potato and chicken mixture to the prepared baking dish.
      • Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top.
      • If using, sprinkle the grated Parmesan cheese on top.

      • Bake:
      • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
      • Garnish and Serve:

      • Remove the dish from the oven and let it cool slightly.
      • Garnish with chopped fresh chives or green onions and any reserved crumbled bacon.
      • Serve:

    • Serve the Chicken Bacon Ranch Potato Bake warm. It pairs well with a fresh green salad or steamed vegetables.

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