You know, one of those days when you simply need to feed them comfort food that everyone can eat till they’re full? OK really, this loaded potato ranch chicken casserole is it! I first came across this recipe ages ago when I was looking for a way to use up some leftover chicken and a couple potatoes, and lemme tell ya – I’ve been begged to make it at least a couple times a month since! The combo of creaming ranch, tender chicken, crispy potatoes and melty cheese is pretty much unbeatable. Plus, it’s so adaptable for whatever you have in the fridge. Read on to find out how a simple dish like this might become your own family favorite!
Why This Loaded Potato Ranch Chicken Casserole Will Become Your New Favorite
For starters, this loaded potato ranch chicken casserole takes the endless question of ‘what’s for dinner’ and knocks it out of the park. when you’re in a crunch but looking for something homemade. No more staring blankly into the fridge!
I think the first time I made this for my brother-in-law (who insists he does not like casseroles). He bit into one and immediately asked for the recipe. That was when I knew this one was an oddball! The magic of this thing is really in how it combines some rather humble ingredients into something indulgent without being complicated.
The key is that this recipe is a keeper because it is so adaptable. Have some leftover rotisserie chicken? Perfect! Have half a bag of frozen broccoli to kill? Throw it in! The basic recipe is great, but you can totally make it your own depending on what you have on hand.
Now, onto how to put this rad casserole together, your new weeknight dinner BFF!
Essential Ingredients for the Perfect Loaded Potato Casserole
Here’s what you’ll need to make the easiest loaded potato ranch chicken casserole ever:
For the potato base:
4 large russet potatoes (you can use Yukon gold for a creamier texture)
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
For the chicken mixture:
3 cups cooked shredded or diced chicken (rotisserie is amazing here)
1 oz ranch seasoning packet
8 oz cream cheese, softened (I have also used low fat when counting calories)
1/2 cup sour cream
1/2 cup milk
1 cup Cheddar, shredded
For the loaded toppings:
6 slices of bacon, cooked and crumbled
3 green onions, chopped
Extra 1 cup cheddar cheese
2 tbsp fresh parsley (optional, but adds a pretty color)
Don’t skip the ranch seasoning – it’s a game changer. It adds this particular flavor that brings everything into focus. You can also make your own ranch seasoning with dried dill, garlic powder, onion powder and buttermilk powder if you’re out.
For the dairy-averse, you might experiment with dairy-free cream cheese and plant-based cheese, though the meltiness factor won’t be quite the same.
If you love chicken dishes with bold flavors, you might also enjoy this Caribbean Jerk Chicken and Rice for something with a tropical twist!
Step-by-Step Cooking Instructions
1. Prep your oven & potatoes
Preheat your oven to 375°F Wash potatoes and pierce a few times with a fork, then microwave for 5-7 mins until they’re just beginning to soften. Don’t cook completely! Cool until you can handle, and then cut into 1-inch cubes, skin on.
2. Season the potatoes
In a large bowl, toss the potato cubes with the olive oil, garlic powder, salt, and pepper. Spread onto a baking sheet and roast for about 20 mins until the edges start to get a little crispy. You want a little texture here- not mushy!
3. Combine chicken layer
While potatoes are roasting, in a medium bowl, stir together the shredded chicken, softened cream cheese, sour cream, milk, and ranch seasoning. And mix until everything is well mixed. It may seem a little bit thick, but it’s okay – it will spread as it cooks.
4. Assemble the casserole
Spray a 9×13 baking dish with cooking spray. From the potato it was roasted in, remove the cooked potato to the bottom of the dish. Layer chicken mixture over potatoes, spreading evenly. Sprinkle 1 cup of the cheddar over the chicken layer.
5. Bake Your Base Casserole
Cover with foil and bake 20 mins at 375°F. The foil keeps the food from getting burned on the top.
6. Top with loaded toppings
Uncover, sprinkle remaining cheese, bacon crumbles, and half of green onions over the top. Bake uncovered 10 more mins or until cheese is bubbling and beginning to brown around the edges.
7. Finish and serve
Pull casserole out and let sit 5 mins (it will set up a bit) before topping with remaining green onions and parsley if using. The heat of the casserole juxtaposed to the cool, fresh green onions is the best!
Done right, the potatoes will have some texture remaining, the chicken mixture will be creamy and tangy from the ranch, and the top will be golden and pockmarked with crisped bacon bits. Perfect comfort food!
Looking for something creamy but different? Try this Creamy Chicken Carbonara for a pasta alternative that’s just as satisfying!
Delicious Loaded Potato Ranch Chicken Casserole Recipe Variations
Buffalo Chicken Version
Stir in 1/3 cup buffalo sauce with the chicken and switch up the cheese, replacing it with blue cheese instead of cheddar. Drizzle with extra buffalo after baking. Great for game day!
Southwest Style
(Add 1 can drained black beans, 1 cup corn and 1 tablespoon taco seasoning to the chicken and mix together. Sprinkle avocado slices and chopped cilantro on top after baking instead of parsley.
Broccoli Cheddar Upgrade
Stir in the chicken mixture a few handfuls of 2 cups small broccoli florets (2 mins previously steamed). Opt for sharp cheddar for an extra punch of flavor.
Loaded Baked Potato Supreme
Use twice as much bacon and 1/2 cup french fried onions in the topping. And add a dollop of sour cream on the side for the supreme loaded potato experience!
Italian Inspired
Not available with ranch. Substitute Italian seasoning and add 1 cup diced tomatoes in place of cheddar. And top with fresh basil, instead of the parsley.
If you prefer a more herbaceous chicken dish, you might want to check out these Chimichurri Chicken Thighs for a burst of fresh flavor!
FAQ: Everything You Need to Know About Copy-Cat Loaded Potato Ranch Chicken Casserole
Can I make loaded potato ranch chicken casserole in advance?
Absolutely! Up to step 4 can be made ahead, covered in cling film and chilled for up to 24 hrs. When ready to bake, allow about 10-15 mins more covered baking time, because it will be cold from fridge. Great for those busy weeknights when you need dinner on the table in a hurry.
How should I store and reheat leftovers?
That casserole will last you! To store: Store leftovers in a sealed container in the refrigerator for up to 4 days. To reheat, microwave it in serving sizes for 1-2 mins or re bake in the oven at 350 F for 15-20 mins or until heated through. Sprinkle a little water over the top in case it has started to dry out, before reheating.
Can loaded potato ranch chicken casserole be frozen?
Yep! This freezes nicely, but potatoes may alter texture a little. Freeze once baked and completely cooled. Wrap in plastic wrap and then foil and freeze for up to 2 months. Reheat Preheat the oven to 350°F Fridge Thaw overnight in the refrigerator before reheating. For the best texture, top the chicken with fresh toppings like green onions after reheating.
What can I use instead of ranch seasoning?
If you don’t have ranch packet Dried parsley, 1 tbsp Garlic powder, 1 tsp Onion powder, 1 tsp Dried dill, 1/2 tsp Salt, 1/2 tsp Pepper, 1/4 tsp Mix – 1tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp salt, 1/4 tsp pepper. Won’t be exactly like the taste of the package, but will get you something closer to that ranch flavor profile.
Raw chicken instead of cooked?
Not ideal for this recipe. The chicken must be pre-cooked to ensure that the casserole cooks evenly. You’d also need to adjust the cooking times if you used raw chicken instead.
Loaded Potato Ranch Chicken Casserole
Equipment
- Oven
- Large mixing bowl
- Baking sheet
- 9×13-inch baking dish
- Microwave (optional)
- Cooking spray
- Wooden spoon
Ingredients
For the Potato Base
- 4 large russet potatoes or Yukon gold, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
For the Chicken Mixture
- 3 cups cooked shredded or diced chicken
- 1 oz ranch seasoning packet
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
For the Toppings
- 6 slices bacon cooked and crumbled
- 3 green onions chopped
- 1 extra cup shredded cheddar cheese
- 2 tbsp fresh parsley optional
Instructions
- Preheat oven to 375°F (190°C). Microwave potatoes for 5–7 mins, just until starting to soften. Let cool slightly, then cut into 1-inch cubes.
- Season potatoes with olive oil, garlic powder, salt and pepper. Roast on a baking sheet for 20 mins until edges start to crisp.
- Prepare chicken mixture: In a bowl, mix chicken, cream cheese, sour cream, milk, and ranch seasoning until well blended.
- Assemble: Grease a 9×13 baking dish. Layer roasted potatoes first, then chicken mixture, and 1 cup cheddar cheese.
- Bake covered for 20 mins.
- Add toppings: Uncover, sprinkle bacon, green onions (half), and remaining cheddar cheese. Bake 10 more mins until cheese is melted and bubbly.
- Finish & serve: Let sit for 5 mins. Top with remaining green onions and optional parsley before serving.