Go Back
loaded-potato-ranch-chicken-casserole_feature

Ultimate Loaded Potato Chicken Casserole - Easy Ranch Chicken Bake

This loaded potato chicken casserole combines all your favorite comfort food flavors in one incredible dish with tender chicken, creamy ranch-seasoned potatoes, and melted cheese. It's the perfect solution for busy weeknights when you need something hearty, satisfying, and easy to prepare.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken breasts, cubed
  • 6 medium potatoes, peeled and thinly sliced
  • 1 packet ranch seasoning mix
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1/2 cup chicken broth

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Peel and thinly slice the potatoes, then cube the chicken breasts into bite-sized pieces.
  2. In a large mixing bowl, combine the sour cream, cream of chicken soup, ranch seasoning, garlic powder, onion powder, and half of the cheddar cheese. Mix until well combined.
  3. Grease a 9x13 inch baking dish with olive oil. Arrange half of the potato slices in an even layer on the bottom. Top with half of the cubed chicken pieces. Spread half of the ranch mixture over the chicken and potatoes. Repeat the layers with remaining potatoes, chicken, and ranch mixture.
  4. Pour the chicken broth evenly over the casserole to keep everything moist during baking. Sprinkle the remaining cheddar cheese and all of the mozzarella cheese over the top. Cover with aluminum foil.
  5. Bake covered for 45 minutes, then remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly, and the potatoes are tender when pierced with a fork.
  6. Remove from oven and let rest for 5-10 minutes. Sprinkle with chopped green onions and fresh parsley before serving.

Notes

Russet potatoes work best for their starchy texture, but Yukon Gold potatoes add extra creaminess. For extra flavor, season the chicken cubes with salt and pepper before layering. Can use rotisserie chicken for a quicker version - reduce baking time by 15 minutes. Assemble up to 24 hours in advance and refrigerate, adding 10-15 minutes to cooking time.