Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, diced
- 4 medium russet potatoes, diced (about 4 cups)
- 1 packet (1 ounce) ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup olive oil
- 2 cups shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions (for garnish)
- 1/2 cup ranch dressing (for drizzling)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- In a large bowl, toss diced potatoes with olive oil, ranch seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper until coated.
- Spread potatoes in prepared baking dish and bake for 20 minutes, stirring halfway through.
- While potatoes bake, season diced chicken with a pinch of salt, pepper, and 1 teaspoon ranch seasoning.
- Remove potatoes from oven. Evenly distribute chicken over potatoes.
- Sprinkle shredded cheddar cheese and crumbled bacon over chicken and potatoes.
- Return dish to oven and bake for 20-25 minutes, until chicken reaches 165°F and cheese is melted and bubbly.
- Let casserole rest 5 minutes. Drizzle with ranch dressing and garnish with green onions. Serve hot and enjoy!
Notes
- Adjust salt to taste if needed.
- For extra crispiness, broil for the last 2-3 minutes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg