Cooking Instructions

Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish to prepare for the casserole.

In a large bowl, combine the diced potatoes with olive oil, ranch seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss the potatoes to ensure they are evenly coated with the seasoning.

Spread the seasoned potatoes in the greased baking dish and roast them in the preheated oven for about 20–30 minutes. Stir halfway through to ensure they cook evenly and achieve a crispy edge.

While the potatoes are roasting, season the diced chicken with salt, pepper, and the remaining ranch seasoning. Once the potatoes are tender, remove them from the oven and distribute the seasoned chicken evenly over the top.

In a separate bowl, mix the sour cream, milk, and half of the cheddar cheese together. Layer this mixture over the chicken and potatoes in the baking dish.

Finally, sprinkle the remaining shredded cheddar cheese and crumbled bacon evenly on top of the casserole. Bake for an additional 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.

Once baked, let the casserole rest for about 5 minutes. Before serving, garnish with ranch dressing and chopped green onions for an extra burst of flavor.

For best results, be sure to evenly dice the potatoes to promote uniform cooking. If you prefer a spicier kick, consider adding jalapeños or substituting BBQ sauce for the sour cream.

This casserole can also be made ahead of time and refrigerated before baking for a quick meal option later. Enjoy your delicious Loaded Potato Ranch Chicken Casserole!