This Chicken Bacon Ranch Casserole is loaded with ranch seasoned potatoes and juicy chicken, topped with melty cheddar cheese and crisp bacon. It reminds me of loaded potato skins- for dinner!
This post may contain affiliate links
This might become your go-to recipe for a busy weeknight! It’s a full meal loaded with familiar ingredients like chicken breast, ranch, crisp bacon, hearty potatoes and melty cheddar cheese.
This casserole is made in just one dish- so minimal clean up! Plus, it’s on the table- start to finish- in an hour. (that’s always a win!)
Add a veggie to the casserole before baking, such as peas, broccoli, or green beans for a full mean in one pan.
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
- 9×13 baking dish
- Olive oil– or avocado oil
- Dry ranch seasoning– the dry ranch dressing packet that’s found in the salad dressing aisle. Do not prepare the dressing, we’re just using the seasoning packet. (see below for DIY ranch)
- Seasonings– black pepper, paprika, and garlic powder, in addition to the ranch seasoning. I personally do not think this needs extra salt because of the ranch and bacon, but feel free to add it if you want.
- Potatoes– I typically use russet or yellow potatoes in this dish. You can peel the potatoes or leave the peel on. Cut the potatoes into small 1 inch cubes to ensure they cook through.
- Chicken breasts– boneless, skinless. Thighs can be substituted, if you prefer.
- Yellow onion– for a little sweetness and added flavor.
- Shredded cheddar cheese– or pepper jack, a Mexican blend, Colby, or any cheese your family likes. Shredding it yourself makes the best melty cheese.
- Bacon– cooked and chopped. I love this bacon maker to cook just a couple of slices of bacon without the mess. You could also pop the bacon into the oven to cook alongside the casserole.
- Green onions (scallions) and sour cream to serve.
- Optional: add a fresh vegetable to the casserole before baking. Broccoli florets or green beans work well. Frozen peas, zucchini, or asparagus are also great choices, just add those in the last 15 minutes of baking.
How To Make It
Preheat the oven to 400°F (200°C).
Prepare the casserole dish: Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Mix the seasonings: In a small bowl, whisk together the olive oil and all seasonings including the ranch.
Assemble the ingredients:
Add the potatoes, onion, chicken, (and vegetables, if using) to the baking dish. Toss everything together in the herbed olive oil until evenly coated.
Bake covered:
Cover the baking dish tightly with foil and bake for 30 minutes.
Bake uncovered:
Remove the foil and bake for an additional 15 minutes, or until the chicken is fully cooked and the potatoes are tender.
Add cheese and bacon:
Sprinkle the shredded cheddar cheese and cooked bacon evenly over the top. Return to the oven, uncovered, and bake for another 5–10 minutes, until the cheese is melted.
Garnish and serve:
Top with sliced scallions and serve with a dollop of sour cream, if desired.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Ranch Seasoning from Scratch
If you prefer, here’s how to make your own ranch seasoning:
You’ll need:
- 1/2 cup dry buttermilk powder (in the baking section)
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp dried parsley
- 2 tsp dried dill
- 2 tsp dried chives
- 1 tsp salt
- 1/4 tsp pepper (or more to taste)
Whisk all ingredients together. Store leftovers in the refrigerator in an airtight container.
Use 1 ounce to replace the ranch packet in the recipe.
Tips and Tricks
- Cut Ingredients Evenly: Dice the potatoes and chicken into uniform pieces to ensure they cook evenly. Small, bite-sized pieces work best for faster cooking and better flavor distribution.
- Make It a Full Meal: Add 2 cups of broccoli florets or cut green beans to the mix before baking for extra nutrition and a well rounded meal. Alternatively, add frozen peas or cut asparagus in the last 15 minutes of baking.
- Parboil the Potatoes (Optional): If you’re short on time or want extra-soft potatoes, parboil them for 5–7 minutes before adding them to the casserole.
- Choose the Right Bacon: Crispy bacon works best for this recipe. Cook it in advance and crumble it before sprinkling it over the casserole. Thick-cut bacon adds a nice, hearty texture.
- Mix Well: Toss the ingredients thoroughly to ensure every bite is coated with olive oil and ranch seasoning for consistent flavor.
- Bake Covered First: Covering the dish with foil during the initial bake traps steam, helping the potatoes cook faster and the chicken to stay moist.
- Broil for Extra Crispiness: For a golden, bubbly top, broil the casserole for 1–2 minutes at the end after adding the cheese and bacon. Keep a close eye to avoid burning!
- Make Ahead: Assemble the casserole up to a day in advance and store it in the fridge. When ready to bake, allow it to come to room temperature before placing it in the oven. Refrigerate leftovers up to 4 days and reheat single servings in the microwave or the casserole dish in the oven.
- Serve with Extra Toppings: Add toppings like sour cream, ranch dressing, or sliced avocado.
More Family Favs
- Easy Baked Ziti
- Stuffed Bell Pepper Casserole
- Tater Tot Casserole
- Chicken and Waffles Casserole
- French Toast Casserole
Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Chicken Bacon Ranch Casserole
Equipment
Ingredients
- 1/4 cup olive oil
- 1 ounce dry ranch seasoning packet
- 1/2 tsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 3 medium sized potatoes cleaned and cut into 1 inch small cubes (peel potatoes if you’d like)
- 2 chicken breasts cut into bite size pieces
- 1 yellow onion diced
- 2 cups shredded cheddar cheese
- 1 cup bacon cooked, chopped
- Green onions and sour cream to serve
- Optional: 2 cups broccoli florets or trimmed green beans
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the casserole dish: Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Mix the seasonings: In a small bowl, whisk together the olive oil and all seasonings including the ranch.
- Assemble the ingredients: Add the potatoes, onion, chicken, (and vegetables, if using) to the baking dish. Toss everything together in the herbed olive oil until evenly coated.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the chicken is fully cooked and the potatoes are tender.
- Sprinkle the shredded cheddar cheese and cooked bacon evenly over the top. Return to the oven, uncovered, and bake for another 5–10 minutes, until the cheese is melted.
- Garnish and serve: Top with sliced scallions and serve with a dollop of sour cream, if desired.
