Chicken Bacon Ranch Casserole With Potatoes
A hearty, flavorful casserole with tender chicken, baby potatoes, and smoky bacon with ranch dressing and cheese.
Servings: 6 Servings
Ingredients
- 1 ½ pounds gold baby potatoes (Note 1)
- 2 tablespoons avocado oil (Note 2)
- 1 tablespoon dry ranch seasoning
- 6-8 strips thick-cut cooked bacon chopped
- 3 cups cooked chicken breasts diced (Note 3)
- ½ cup pepper jack cheese divided
- 1 cup shredded cheddar cheese divided
- ½ cup ranch dressing
- 2 tablespoons green onions chopped (optional)
Instructions
- Preheat oven to 400 degrees F.
- Wash and cut the potatoes in half.
- In a medium sized mixing bowl, add the halved potatoes, avocado oil, and dry ranch seasoning. Stir until potatoes are coated.
- Pour the potatoes into a 9x13-inch baking dish.
- Roast the potatoes in a preheated 400 degree F oven for 30-35 minutes or until fork tender.
- After the potatoes are fork tender, add the chopped bacon, diced chicken, ¼ cup pepper jack cheese, ½ cup of shredded cheese, and ranch dressing. Stir.
- Sprinkle the remaining ½ cup of shredded cheese and ¼ cup pepper jack cheese over the top. Put it back in the oven until cheese is melted, for about 5 minutes.
- Place back into the 400 degree F oven for 15 minutes or until heated and the cheese is melted.
- Top with chopped green onions and serve.
Notes
Note 1: Or use 3 cups peeled and diced into bite size pieces with russet potatoes. Or use Yukon gold potatoes. Or use any color baby potato.
Note 2: Use any neutral, high heat oil.
Note 3: Use rotisserie chicken, leftover chicken or make cooked chicken in a Dutch oven.
Storage: Leftovers keep for up to four days in the refrigerator. Reheat on a microwave safe plate for 1-2 minutes, stirring halfway between reheating time.
Nutrition Information
Serving: 1 ServingCalories: 428kcalCarbohydrates: 8gProtein: 32gFat: 28gSugar: 2g
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