If you’re a fan of ranch dressing, you’re going to fall in love with this Loaded Potato Ranch Chicken Casserole!
I’m a huge fan of chicken casseroles because they’re easy to make, family-friendly, and always come out delicious. Whether it’s chicken and rice, chicken and potatoes, or chicken with veggies, I’ve made them all — and this one might just be my new favorite.

Why You’ll Love This Chicken Casserole

Making a homemade meal doesn’t have to be complicated. Thanks to store-bought ranch dressing, you can whip this casserole together with just a little dicing and mixing. After about an hour in the oven, you’ll have a hearty, slightly tangy chicken and potato bake that’s packed with flavor.

Ingredients You’ll Need

Potatoes: I love using Yukon Golds — they bake beautifully and stay tender.
Chicken: Boneless, skinless chicken breasts are my go-to, but you can swap in thighs if you prefer dark meat.
Ranch Dressing: Pick your favorite brand. Feel free to use a light version if you’re watching your calories.

Parsley: I used dried parsley, but fresh works great if you have it.
Oregano: Adds a delicious herby flavor.
Paprika: Sweet or smoked paprika will both work.

Bacon: Everything’s better with bacon! Cook and crumble it yourself, or use real bacon bits for convenience.
Cheese: A Mexican cheese blend melts beautifully and adds so much flavor.
Green Onions: Perfect for a pop of color and fresh bite at the end.

How to Make Loaded Potato Ranch Chicken Casserole

Step 1: Preheat your oven to 450°F.
Dice the potatoes (no need to peel them!) and chicken into bite-sized pieces.

Step 2: In a medium bowl, toss the diced potatoes with ⅓ cup ranch dressing, 1 tablespoon parsley, 1 teaspoon oregano, 1 teaspoon paprika, and a little salt and pepper.
Spread the potatoes in a 9×13-inch baking dish and bake uncovered for 30 minutes, stirring every 10 minutes for even cooking.

Step 3: Meanwhile, mix the diced chicken with the remaining ⅓ cup ranch dressing and season with salt and pepper.

Step 4: After 30 minutes, remove the dish from the oven. Spoon the chicken over the potatoes.
Lower the oven temperature to 400°F, cover the dish with foil, and bake for 20 minutes more until the chicken is cooked through.

Step 5: Remove the foil. Sprinkle the casserole with cooked bacon and shredded cheese.
Return it to the oven and bake uncovered for another 10 minutes, until the cheese is melted and bubbly.

Step 6: Top with chopped green onions before serving. Enjoy!

What to Serve With This Casserole

This casserole is a complete meal on its own, but a simple side of steamed veggies or a crisp salad pairs perfectly.
Some of my favorites include:

A tomato, red onion, and avocado salad.
Steamed broccoli tossed with lemon juice, olive oil, and a splash of soy sauce.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze leftovers for up to 4 months.
(Quick tip: Label your freezer containers with the date so you can keep track!)

Recommended Kitchen Tools

Silicone Spatula Set (great for scraping bowls clean)

Glass Measuring Cup Set (microwave and oven safe)
Stainless Steel Measuring Cups and Spoons
Oversized Non-Slip Cutting Board Set

8-Inch Chef Knife (essential for chopping!)

Loaded Potato Ranch Chicken Casserole

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

4 cups Yukon gold potatoes, unpeeled and diced

2 lb boneless, skinless chicken breast, cut into 1-inch cubes
⅔ cup Ranch dressing, divided
1 tablespoon dried parsley

1 teaspoon dried oregano
1 teaspoon paprika (sweet or smoked)
Salt and pepper, to taste

1 cup cooked and crumbled bacon
1½ cups shredded Mexican cheese blend
½ cup chopped green onions

Instructions

Preheat the oven to 450°F.
In a medium bowl, toss the diced potatoes with ⅓ cup Ranch dressing, parsley, oregano, paprika, salt, and pepper.
Spread the potatoes in a 9×13-inch casserole dish. Bake uncovered for 30 minutes, stirring every 10 minutes.

While the potatoes bake, toss the diced chicken with the remaining ⅓ cup Ranch dressing, plus a little salt and pepper.
After 30 minutes, remove the dish from the oven. Reduce the oven temperature to 400°F.
Spoon the chicken evenly over the potatoes. Cover the dish with foil and bake for 20 minutes.

Remove the foil, sprinkle the bacon and shredded cheese over the top, and bake uncovered for another 10 minutes, until the cheese is melted and bubbly.
Garnish with chopped green onions before serving.