Go Back
To make this tasty dish, you need key ingredients: - 2 cups cooked chicken, shredded - 4 large russet potatoes, peeled and cubed - 1 cup ranch dressing - 1 cup sour cream - 2 cups shredded cheddar cheese - 1 cup green onions, chopped (divided) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup panko breadcrumbs - 2 tablespoons olive oil These main ingredients bring rich flavors and textures to the casserole. The chicken and potatoes create a hearty base. The ranch dressing and sour cream add a creamy touch. The cheddar cheese gives it a melty, cheesy goodness. You can customize this casserole with fun extras: - 1 cup cooked bacon bits (optional, can be omitted) - Extra spices like paprika or chili powder for heat - Different cheeses like mozzarella or pepper jack - Veggies such as broccoli or bell peppers Feel free to mix and match. This is a great way to use what you have at home. Adding bacon bits gives a smoky crunch. Extra spices can elevate the flavor profile. To prepare your Loaded Potato Ranch Chicken Casserole, gather these tools: - Large pot for boiling potatoes - Mixing bowl for combining ingredients - 9x13 inch baking dish for baking the casserole - Small bowl for mixing breadcrumbs - Potato peeler and knife for prepping potatoes Having the right tools makes cooking easier. A good baking dish ensures even cooking. Use a mixing bowl that is big enough to hold all ingredients. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). Next, fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add the peeled and cubed russet potatoes. Cook them for about 15 minutes. You want them to be fork-tender. After that, drain the potatoes in a colander and set them aside to cool. This step gives your casserole a creamy base. In a large mixing bowl, combine the shredded chicken, ranch dressing, and sour cream. Add 1 cup of shredded cheddar cheese. Then, toss in ½ cup of chopped green onions, garlic powder, onion powder, salt, and pepper. Mix everything well until it is fully blended. Now, gently fold in the cooked potatoes. Be careful not to mash them. You want nice chunks of potato in your casserole for texture. Transfer the chicken and potato mixture into a greased 9x13 inch baking dish. Spread it out evenly across the dish. In a small bowl, mix the panko breadcrumbs, the remaining cheddar cheese, and cooked bacon bits if you choose to use them. Drizzle in the olive oil and mix until the breadcrumbs are coated. Spread this breadcrumb mixture over the top of the casserole. Bake it in your preheated oven for about 25-30 minutes. Keep an eye on it until the top is golden and crispy. Once it's done, let it cool for a few minutes. Garnish with the remaining green onions before serving. To make the best Loaded Potato Ranch Chicken Casserole, use freshly cooked chicken for great flavor. Shred the chicken into small pieces for even mixing. Choose russet potatoes for their creamy texture. When boiling the potatoes, don’t overcook them; they should be fork-tender but not mushy. This step helps the potatoes hold their shape in the casserole. Mix the ranch dressing and sour cream well. This creates a creamy base that binds everything together. Use your favorite brand of ranch dressing for a flavor boost. Add garlic and onion powder for a nice kick. These spices enhance the overall taste and aroma. When mixing, fold in the potatoes gently. You want to keep them intact. A few chunks of potato add great texture. Top with panko breadcrumbs mixed with olive oil for crunch. Bake until the top is golden brown, about 25-30 minutes. Let it cool a bit before serving; this helps the layers set. You can make swaps to fit your diet. For a lighter option, use Greek yogurt instead of sour cream. This keeps the creaminess while lowering fat. If you need a dairy-free dish, try cashew cream in place of ranch and sour cream. For gluten-free needs, choose gluten-free breadcrumbs or skip the topping. You can add more veggies, like spinach or bell peppers, for extra nutrition. If you don't eat chicken, use shredded turkey or cooked lentils for protein. Avoid overcooking the potatoes; they should be tender but firm. If they are too soft, they will break apart when mixed. Don’t skip the step of mixing the ranch with the sour cream. This step ensures each bite is flavorful. Make sure to grease your baking dish well. A non-stick spray works best to prevent sticking. Also, let the casserole cool for a few minutes before serving. This helps the layers stay together when you scoop it out. Lastly, remember to taste and adjust seasoning before baking; a little salt can make a big difference! Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for a creamy texture, but Yukon gold can also add a buttery flavor. Mix Ingredients Gently: When folding in the potatoes, be careful not to mash them to keep a nice chunky texture in the casserole. Breadcrumb Variations: For added flavor, try mixing in some grated Parmesan cheese with the panko breadcrumbs. Let it Rest: Allow the casserole to cool for a few minutes after baking; this helps it set up and makes serving easier. {{image_2}} You can easily make this dish vegetarian. Replace the chicken with 2 cups of cooked lentils or chickpeas. These options add protein and texture. You can also add more veggies, like broccoli or bell peppers. This will keep the dish colorful and tasty. Want to kick up the flavor? Try adding spices like paprika, cayenne, or chili powder. These spices add warmth and depth. You can also mix in fresh herbs, like thyme or parsley, for a fresh taste. For added crunch, consider mixing in some diced bell peppers or mushrooms. They will bring a nice texture to the casserole. Cheddar cheese is great, but you can switch it up. Use mozzarella for a milder taste or pepper jack for some heat. A blend of cheeses gives a richer flavor. Feel free to experiment with different cheese types. This way, you can find your perfect cheese mix for this dish. To keep your Loaded Potato Ranch Chicken Casserole fresh, cool it down first. Place it in an airtight container. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To freeze, let the casserole cool completely. Use a freezer-safe container or wrap it tightly in plastic wrap. You can store it for up to three months. Just remember to label it with the date. This way, you know when you made it. When you're ready to eat, you can reheat it from frozen or refrigerated. If frozen, thaw it overnight in the fridge. Preheat your oven to 350°F (175°C). Cover the casserole with foil to keep it moist. Bake it for about 25-30 minutes until heated through. If it’s in the fridge, it may only need 15-20 minutes. For a crispy top, uncover it for the last 5 minutes. Enjoy your tasty comfort meal! Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the meat and mix it into the casserole. This option is great for busy days. Rotisserie chicken has a nice taste that blends well with ranch and potatoes. To make this casserole lighter, try these tips: - Use low-fat ranch dressing and sour cream. - Cut back on cheese, or use a lighter cheese. - Leave out the bacon bits. - You can add more veggies, like broccoli or spinach. These changes keep the taste but lower the calories. This casserole pairs well with many sides. Here are some ideas: - A fresh green salad adds crunch. - Steamed vegetables, like green beans, work great. - Garlic bread makes a nice addition. - You can also serve it with a light soup. These sides balance out the meal and add variety. You learned how to make a tasty Loaded Potato Ranch Chicken Casserole. We covered the main and optional ingredients, plus tools needed. I shared step-by-step instructions to guide you. Tips helped avoid common mistakes. You also found fun variations and storage tips. Keep this recipe in mind for busy days or family meals. With simple swaps, you can fit your needs. Enjoy cooking and sharing this dish!

Loaded Potato Ranch Chicken Casserole

A hearty and delicious casserole featuring shredded chicken, cubed potatoes, ranch dressing, and topped with crispy breadcrumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 4 large russet potatoes, peeled and cubed
  • 1 cup ranch dressing
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 cup green onions, chopped (divided)
  • 1 cup cooked bacon bits (optional, can be omitted)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil and add the cubed potatoes. Cook for about 15 minutes, or until they are fork-tender. Drain and set aside.
  • In a large mixing bowl, combine the shredded chicken, ranch dressing, sour cream, 1 cup of cheddar cheese, ½ cup of chopped green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  • Gently fold in the cooked potatoes into the chicken mixture, being careful not to mash the potatoes.
  • Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
  • In a small bowl, combine the panko breadcrumbs, remaining cheddar cheese, cooked bacon bits (if using), and olive oil. Mix until the breadcrumbs are evenly coated.
  • Spread the breadcrumb mixture evenly over the casserole.
  • Bake in the preheated oven for about 25-30 minutes, or until the top is golden and crispy.
  • Once done, remove from the oven and let it cool for a few minutes before serving.
  • Garnish with the remaining chopped green onions before serving.

Notes

Optional bacon bits can be omitted for a lighter dish.
Keyword casserole, chicken, potato, ranch