Chicken Bacon Ranch Casserole
This family-friendly Chicken Bacon Ranch Casserole is a guaranteed hit! It’s an all-in-one recipe made with deliciously seasoned tender potatoes and chicken, topped with gooey melted cheese and crispy bacon. Forget about seconds—you’ll be going back for thirds!
Loaded chicken bacon ranch casserole is a savory, zesty and satisfying dish your whole family will love! It’s full of comforting flavors, tender potatoes, well-seasoned chicken and major cheesiness. This is a quick and simple recipe that is also a great make ahead meal!
Why you’ll love this recipe
- Family-friendly: This recipe is packed with flavors everyone loves—savory bacon, cheesy goodness and ranch flavoring.
- Quick and easy: It’s perfect for busy weeknights with minimal prep and simple ingredients.
- Crowd-pleasing comfort food: A warm, hearty dish that’s always a hit at gatherings or potlucks.
- Great for leftovers: Reheats beautifully, making it ideal for meal prep or next-day lunches.
Needed a quick dinner and this recipe just popped up. I had everything I needed, and it was quick and easy, not to mention the hubs liked it! So did I and I’m adding it to my quick recipes. Thanks!
— Katelyn
Ingredients you’ll need
This chicken bacon ranch casserole recipe keeps it simple but is full of flavor. It’s completely gluten free, too! No sauce or pasta needed! Below is a list of ingredients you will need. Full measurements are listed further down below in the recipe card.
- Olive oil: For cooking the potatoes and chicken.
- Salt & pepper: Brings all the flavors together.
- Ranch seasoning mix: Brings a zesty, herby flavor; incorporated throughout the dish for that classic ranch taste.
- Potatoes: For best results, use Yukon gold potatoes or red-skinned potatoes. They will hold their shape and roast beautifully.
- Chicken: Adds protein to the dish! You can choose to use either boneless skinless chicken breasts or thighs. Be sure to pat it dry with a paper towel before coating it with the spices.
- Cheese: Gets deliciously melty as the dish bakes. A blend of cheddar cheese and Monterey Jack cheese is my favorite, but other varieties like mozzarella cheese work great too.
- Bacon: Cook 4-6 bacon slices in a large skillet to add a smoky, salty taste to every bite.
- Green onions: Brightens the dish with a mild onion flavor and a pop of color.
- For serving: I highly recommend serving with either sour cream or prepared ranch dressing for extra creaminess and tang to complement the casserole. Try my homemade ranch dressing!
Variations and substitutions
Here are some easy ways you can change up this chicken potato bake to make it your own:
- Chicken: If you would rather use cooked chicken or rotisserie chicken, stir it in at the same time use add the cheese and bacon.
- Vegetable additions: Boost nutrition by adding in some broccoli florets, spinach, diced bell peppers or peas.
- Topping variations: Add crushed crackers, breadcrumbs or fried onions on top for added crunch.
- Keto chicken casserole: Skip the potatoes and replace them with cauliflower florets or chopped zucchini for a low carb chicken casserole. Cooking time will likely not be as long.
How to make this recipe
Chicken Bacon Ranch Casserole is a family favorite that disappears fast! This easy-to-make dish combines tender potatoes, crispy bacon, chicken, delicious ranch flavor, and lots of melted cheese. It’s the perfect comfort food for busy weeknights! Here’s how simple it is to throw together:
Step 1: Preheat oven to 425ºF and grease a 9×13-inch casserole dish with olive oil or non-stick spray. In a large bowl, toss the potatoes with half of the olive oil, half of the salt and pepper and half of the seasoning mix (about 1.5 tablespoons is half) and spread in the baking dish; place in preheated oven.
Step 2: While the potatoes cook (without disturbing), toss the chicken in the remaining olive oil, salt, pepper and seasoning mix; let sit. After 25 minutes, remove the potatoes from the oven and toss with the chicken.
Step 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.
Step 4: Sprinkle the potatoes and chicken evenly with the cheese, crumbled bacon, and scallions and bake another 5–6 minutes, until cheese is melted. Serve warm with a dollop of sour cream or ranch dressing!
Serving suggestions
This hearty casserole pairs wonderfully with a variety of side dishes to create a well-rounded meal. Here are some suggestions:
- Steamed or roasted veggies: Broccoli, green beans, asparagus, or zucchini make excellent sides for a boost of nutrition.
- Side salad: A crisp garden salad or wedge salad complements the rich flavors of the casserole.
- Dinner rolls: Soft and fluffy rolls are always a hit with casseroles.
Helpful tips
- Cut ingredients evenly: Dice the chicken and potatoes into uniform pieces to ensure even cooking.
- Evenly coat ingredients: Toss the potatoes and chicken thoroughly with the ranch mix to ensure every bite has plenty of flavor.
- Pre-cook bacon: Cook bacon until crisp before crumbling it into the dish for the best texture and taste.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that may prevent smooth melting. Grating your own gives a creamier texture.
- Add fresh herbs: Sprinkle fresh parsley, dill or chives on top after baking for a pop of flavor and color.
Frequently asked questions
Yes! You can pre-roast the potatoes and assemble the casserole (minus the cheese and bacon) up to 24 hours in advance and store it in the refrigerator. When you’re ready to bake, start at step 3 and follow the baking instructions.
Yes! Use a gluten-free ranch dressing mix, like Hidden Valley, and ensure all other ingredients, like cheese and bacon, are certified gluten free.
Yes, layer all the ingredients in a slow cooker and cook on low for 4-5 hours or high for 2-3 hours. Add the cheese and bacon toward the end for the best texture.
Storage and reheating
- In the refrigerator: Store leftover chicken bacon ranch casserole in an airtight container in the fridge for up to 3-4 days.
- To reheat: Reheat individual portions in the microwave or the whole casserole in the oven at 350°F until warmed through. Cover with foil to prevent drying out.
- In the freezer: To freeze, transfer the cooled casserole to a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
Tip: If the casserole has dried out slightly, you can stir in a little sour cream or ranch dressing before reheating for extra creaminess.
More family-friendly recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Chicken Bacon Ranch Casserole
Ingredients
- 1/4 cup olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 packet dry ranch dressing mix, divided
- 5 medium Yukon gold or red-skinned potatoes, cut into 1-inch chunks
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 2 cups shredded cheese, I like to use a mix of cheddar and Monterey Jack
- 4-6 slices bacon, cooked and crumbled
- 2 green onions, diced
- Optional (but highly recommended for serving: sour cream or prepared ranch dressing
Instructions
- Preheat oven to 425ºF and grease a 9×13-inch baking dish with olive oil or non-stick spray. Toss the potatoes with half of the olive oil, half of the salt and pepper and half of the seasoning mix (about 1.5 tablespoons is half) and spread in the baking dish; place in preheated oven.
- While the potatoes cook (without disturbing), toss the chicken in the remaining olive oil, salt, pepper and seasoning mix; let sit. After 25 minutes, remove the potatoes from the oven and toss with the chicken.
- 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.
- Sprinkle the potatoes and chicken evenly with the cheese, crumbled bacon, and scallions and bake another 5–6 minutes, until cheese is melted.
- Serve warm with a dollop of sour cream or ranch dressing!
Notes
- Storing leftovers: Transfer any leftover casserole to an airtight container and store in the refrigerator for up to 4 days.
- To reheat: Warm in the oven at 350°F until heated through, or use the microwave to reheat individual portions.
- Freezing: Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Needed a quick dinner and this recipe just popped up. I had everything I needed, and it was quick and easy, not to mention the hubs liked it! So did I and I’m adding it to my quick recipes. Thanks!