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Irresistible Chicken Bacon Ranch Potato Casserole: The Ultimate Potato Bake
When it comes to comfort food, few things hit the spot quite like a creamy, cheesy chicken bacon ranch potato bake.
Loaded with tender chicken breast, crispy bacon, and seasoned russet potatoes, this cozy casserole brings together the best flavors in one easy bake.
In this post, you’ll discover why this chicken bacon ranch potato casserole should be your next go-to potato bake recipe, how to make it step-by-step, and why it’s worth every bite.
What Is a Chicken Bacon Ranch Potato Bake?
A chicken bacon ranch potato bake is a rich and savory casserole that combines cubed chicken, crispy bacon, diced potatoes, melty cheddar, and creamy ranch dressing.
It's baked together in a 9×13-inch baking dish until everything is golden, bubbling, and full of flavor. It’s often referred to as a chicken bacon ranch potato casserole or potato bake—no matter the name, it’s comfort in a pan.
What makes this dish stand out is the ranch seasoning, which gives it a tangy, herb-infused punch.
It’s also incredibly easy to prepare with just one baking dish and a few pantry staples, making it a winning potato bake recipe for any night of the week.
Why This Casserole Is the Ultimate Comfort Food
A good casserole should be warm, filling, and simple to make—and this potato bake checks all the boxes.
The roasted potatoes, cheddar cheese, and tender boneless skinless chicken breasts create a harmony of textures and flavors.
Plus, the creamy drizzle of sour cream and milk brings it all together. Add in crispy bacon and the unmistakable flavor of ranch chicken and you've got a dinner that will have everyone going back for seconds.
If you love the chicken and bacon combo, you’ll also enjoy this quick cheesy chicken recipe.
What’s the Best Way to Assemble a Chicken Bacon Ranch Potato Casserole?
After the initial 25 minutes of baking, remove the dish from the oven and stir the potatoes.
They should be starting to brown and get crispy on the edges. Now it's time to add the chicken and crumbled bacon, mixing everything well in the baking dish.
Return the assembled casserole to the oven and continue to bake until the chicken is cooked through and the potatoes are fork tender—about another 25–30 minutes.
Finally, drizzle a simple mixture of sour cream and milk over the top, sprinkle with shredded cheddar, and bake for another few minutes until bubbly and golden.
What Is the Ideal Bake Time and Oven Temperature for this Ranch Chicken Potato Bake Recipe?
Preheat the oven to 400°F (or 200°C) before you begin. This high heat helps the roasted potatoes develop a nice crust.
Initially, cook potatoes alone for 25 minutes, stirring halfway. Then add the seasoned cubed chicken and bacon, and return to the oven for another 25–30 minutes.
You’re looking for a total cooking time of around 50–60 minutes. Finish with a quick melt of the cheese topping for the perfect finish.
Can You Make This a One Pan Meal?
Absolutely. This is the beauty of a true one pan dinner. Everything—potatoes, chicken, bacon, ranch seasoning, and cheese—comes together in a single baking dish, meaning fewer dishes and less cleanup.
You can prep everything in advance, including diced potatoes and cubed chicken, then toss it all together (following the instructions, of course) and slide it into the oven.
It’s the ultimate time-saving potato bake recipe, especially helpful on busy weeknights when you want a hearty meal without a lot of fuss.
For another one-pan dinner with roasted potatoes, check out this easy sheet pan meal.
What Are Some Tips for Getting Crispy, Roasted Potatoes?
To get that perfect crispy bite, there are a few tricks. First, make sure your potatoes are evenly coated in olive oil and seasoning.
Spread them out in a single layer in the casserole dish so they don’t steam.
Stirring halfway through helps them brown on all sides. Also, don’t overcrowd the dish—potatoes cook best when they have room to roast.
You can even preheat the baking pan before adding the potatoes for an extra crispy bottom layer.
How to Store and Reheat Leftover Potato Bake
Leftovers of this chicken bacon ranch potato casserole reheat beautifully. Store any extras in an airtight container in the refrigerator for up to 3–4 days. To reheat, simply pop a portion in the oven or microwave until warmed through.
The flavors tend to deepen after a day, making the casserole even better the next time around. You can also repurpose leftovers into a salad topping or mix with scrambled eggs for a hearty breakfast.
Want to Make It Low-Carb?
If you're following a low-carb or Trim Healthy Mama plan, you can still enjoy all the flavors of this chicken bacon ranch potato bake—just swap out the potatoes.
Follow the same instructions in this recipe, but use the “potatoes” from my Cheesy ‘Potato’ Casserole in place of the diced russet potatoes.
It’s a great substitute that still gives you that creamy, cheesy comfort food vibe without the carbs.
Chicken Bacon Ranch Potato Bake (Casserole)
Ingredients
- 2 Pounds Russet Potatoes Peeled And Diced
- 1 Pound Boneless Skinless Chicken Breast Cut Into 1-Inch Pieces
- 6 Slices Bacon Cooked And Crumbled
- 2 Tablespoons Ranch Seasoning Mix
- 1 ½ Cups Shredded Cheddar Cheese
- ½ Cup Sour Cream
- ¼ Cup Milk or almond milk
- 2 Tablespoons Olive Oil
- 2 Green Onions Sliced (Optional)
- Salt And Pepper To Taste
- Garlic Powder Optional, To Taste
- Paprika Optional, To Taste
Instructions
- 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, half of the ranch seasoning mix, salt, pepper, and optional garlic powder or paprika. Spread the potatoes evenly into the prepared baking dish.
- Bake uncovered for 25 minutes, stirring once halfway through to ensure even roasting.
- While the potatoes are baking, season the chicken pieces with the remaining ranch seasoning mix.
- Once the potatoes have roasted for 25 minutes, remove the dish from the oven. Add the chicken and crumbled bacon to the pan and stir to combine well.
- Return the dish to the oven and bake for another 25–30 minutes, or until the chicken is fully cooked and the potatoes are fork tender.
- In a small bowl, whisk together the sour cream and milk until smooth. Drizzle the mixture over the hot casserole, then top with shredded cheddar cheese.
- Return the dish to the oven for another 5–10 minutes, just until the cheese is melted and bubbly.
- Garnish with green onions if desired, and serve warm.
Dianne
This sounds so good. Could you use rotisserie chicken instead?
Sarah Hardy
Oh yes, definitely!