I love how this casserole brings together tender chicken, crispy potatoes, creamy ranch flavour and melty cheddar in one comforting dish. It’s simple, hearty and always a hit at the table.
Why You’ll Love This Recipe
I appreciate how little effort this recipe requires while still delivering big flavour. I only need one baking dish, and most of the work happens in the oven. The ranch seasoning and cheese create a rich, savoury finish, and the potatoes make the meal feel extra satisfying. It’s the kind of dish I enjoy making when I want something comforting without spending too much time in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1.5 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
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
1/4 cup olive oil
2 cups shredded cheddar cheese
1/4 cup chopped green onions (for garnish)
1/2 cup ranch dressing (for drizzling)
Directions
Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, toss the diced potatoes with olive oil, ranch seasoning mix, garlic powder, onion powder, smoked paprika, salt and pepper until well coated.
Spread the potatoes evenly in the baking dish and bake for 20 minutes, stirring halfway.
Season the diced chicken with a small pinch of salt, pepper and 1 teaspoon ranch seasoning.
Remove the potatoes from the oven, arrange the chicken evenly on top, then sprinkle the shredded cheddar cheese over everything.
Return the dish to the oven and bake for another 20–25 minutes, or until the chicken is fully cooked and the cheese is melted and slightly golden.
Let the casserole rest for 5 minutes, then drizzle ranch dressing on top and garnish with chopped green onions before serving.
Servings And Timing
This casserole makes 6 servings.
Prep time is about 15 minutes, and total baking time is about 45 minutes.
Variations
I sometimes swap russet potatoes for sweet potatoes for a different flavour.
For extra veggies, I like adding diced bell peppers or broccoli during the last 10 minutes of baking.
If I want a lighter version, I use a Greek-yogurt based ranch dressing drizzle instead of regular ranch.
For a bit of heat, I add a pinch of cayenne or extra smoked paprika.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm it in the microwave with a small splash of broth to keep it moist, or reheat it in the oven at 350°F (175°C) for 12–15 minutes until heated through.
FAQs
How spicy is this casserole?
It’s naturally mild, but I increase the heat easily by adding cayenne or hot sauce.
Can I use frozen potatoes?
I prefer fresh potatoes because frozen ones release water and can make the dish less crisp.
Can I prep this ahead of time?
Yes, I assemble it up to the cheese layer, refrigerate it overnight, and bake the next day with 5–10 extra baking minutes.
What can I use instead of ranch seasoning mix?
I mix dried parsley, dried dill, garlic powder, onion powder, salt and pepper as a simple homemade seasoning blend.
Can I freeze this casserole?
Yes, I portion it and freeze it for up to 2 months. I thaw in the fridge overnight before reheating.
Conclusion
I enjoy making this Loaded Potato Ranch Chicken Casserole whenever I want something cozy and filling without fuss. The combination of tender chicken, seasoned potatoes, cheese and creamy ranch makes it a satisfying meal every time. It’s a dependable recipe I come back to again and again.
A hearty, one-dish casserole featuring tender chicken, crispy seasoned potatoes, melted cheddar cheese, and a creamy ranch drizzle—perfect for a comforting, fuss-free meal.
Total Time:1 hour
Yield:6 servings
Ingredients
1.5 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
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
1/4 cup olive oil
2 cups shredded cheddar cheese
1/4 cup chopped green onions (for garnish)
1/2 cup ranch dressing (for drizzling)
Instructions
Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
Toss diced potatoes with olive oil, ranch seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper.
Spread potatoes in the baking dish and bake for 20 minutes, stirring halfway.
Season diced chicken with a pinch of salt, pepper, and 1 teaspoon ranch seasoning.
Remove potatoes from oven, top with chicken and shredded cheddar cheese.
Bake an additional 20–25 minutes, until chicken is cooked and cheese is golden.
Let rest 5 minutes, then drizzle with ranch dressing and garnish with chopped green onions. Serve warm.
Notes
Swap russet potatoes with sweet potatoes for variety.
Add bell peppers or broccoli for extra veggies.
Use Greek yogurt-based ranch for a lighter drizzle.
Include cayenne or extra paprika for heat.
Use homemade ranch mix if needed: dried parsley, dill, garlic/onion powder, salt, and pepper.
