Loaded Ranch Chicken Potato Bake
- Prep time10 min
- Cook time45 min
- Servings6
Savory, zesty, warm and filling. This family-friendly Loaded Ranch Chicken Bacon Potato Bake casserole recipe is an instant favorite. Take comfort in HVR seasoned roasted potatoes and chicken topped with melted cheese, scallions, and yes, bacon. Don’t think about seconds. Start planning on thirds.
Please enable cookies to buy ingredients.
- Notes
- 100% would recommend
Ingredients(8)
medium Yukon Gold or red-skinned potatoes, cut into 1-inch pieces
5
olive oil, divided
¼ cup
1 tablespoon
boneless skinless chicken breasts or thigh, cut into 1-inch pieces
1½ pounds
cheddar cheese or Monterey Jack cheese, shredded
2 cups
bacon, cooked and crumbled
4–6 slices
scallions, sliced thin
2
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Preheat oven to 425°F. Grease a 9×13-inch baking dish with olive oil or non-stick spray. Toss the potatoes with half of the olive oil and half of the seasoning mix and spread in the baking dish; place in oven.
- 2
While the potatoes cook (without disturbing), toss the chicken in a bowl in the remaining olive oil and seasoning mix and let sit. After 25 minutes, remove the potatoes from the oven and toss with the chicken.
- 3
Spread out evenly in the pan and return to the oven for another 20–25 minutes, until chicken is cooked through and potatoes are crisp.
- 4
Sprinkle the potatoes and chicken evenly with the cheese, crumbled bacon, and scallions and bake another 5–6 minutes, until cheese is melted. Top with sour cream or ranch dressing and serve warm.
Enable cookies to see personalized content
Have You Tried These Yet?
Please enable cookies to view reviews.
SHOP RANCHSWAG ALLYEAR LONG
Enable cookies to see personalized content
- Save
- Share
- Text
Please enable cookies to see reviews
