Chicken + Potatoes + Cheese + Bacon…it’s the perfect ‘quad-fecta’…because trifecta doesn’t work here. Top with some green onions and/or sour cream and you’re in potato heaven. Except these are baked potatoes.
This is yet another really simple ‘load and roast’ dish that comes together easily, and makes for a great filling weeknight dinner…as long as you get it in the oven in time to cook for an hour. 🙂
It looks like this…
Add the chicken pieces, potatoes and spices together in the baking dish.
Toss with the seasonings.
Roast about 45 minutes.
Cook the bacon, separately.
Add the cheese over top and cook a few more minutes.
Then top with the bacon. And other favorite toppings like green onions, chives, sour cream, etc.
ENJOY!
(Note: The recipe is written for 2 pans, as I made this for a crowd…so either half it all, or enjoy them as leftovers!)
(Note #2: Yes, I’m lazy and didn’t peel my potatoes. Peeling is optional!)
Related: Homemade Ranch Dressing Mix
Ranch Chicken & Potatoes Casserole
Ingredients
- 2 lbs. boneless skinless chicken breast cut into 1/2″ pieces
- 6 lbs potatoes 3 lbs in each tray, quartered
- 2 tsp dried parsley
- 1 tsp dried basil
- 2 tsp dill
- 2 tsp garlic powder
- 2 tsp onion powder or minced onion
- Salt and pepper
- 1-2 cups of shredded cheddar cheese depending on how cheesy you want them
- 6 slices bacon cooked and crumbled
- Optional toppings – green onions chives, sour cream
Instructions
- Preheat oven to 400. Lightly grease 2 9×13 inch glass baking dishes with non-stick cooking spray.
- To the baking dishes, toss together the quartered potatoes and chicken bits with the parsley, basil, dill, garlic powder, onion powder, salt and pepper.
- Roast in the preheated oven for about 45 minutes, or until chicken is cooked through and potatoes are softened.
- Meanwhile, cook the bacon slices, let them cool slightly and then run a knife or pizza wheel through them to crumble them.
- Add the cheese to the roasted chicken and potatoes and return to the oven for 5-10 minutes, or until cheese has melted.
- Once cooked, top with the crumbled bacon and other optional toppings.
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Tamara C. says
Mmm, some mushrooms and broccoli would be good in this mix too.
melissa says
We had this for dinner tonight and it was a huge hit with everyone, husband all the way down to the baby! Thank you for this quick, easy and delicious recipe!
Meghan says
Oh I am so making this!
Autumn says
This look really good. I think I’m going to be making this for dinner tonight 🙂
Carrie says
Um, so there isn’t actual RANCH like dressing in this? Or did I completely miss it? In the picture it looks like ranch but is that sour cream?
Jenn K says
It’s ranch seasoning, not dressing. 🙂
Jocelyn says
When roasting, do I.cover with foil?
Judy Wathen says
Just above the recipe, there is a link for homemade ranch dressing. Looks like she drizzled it over the top.
Maggie says
Pretty sure the ranch is from the spice mix and not actual ranch. But you put some ranch or sour cream on top when it’s done.
I definitely agree about adding broccoli and mushrooms.
Jenn says
I’m going to try this in the crock pot one day, too. It’s summer in Southern California, I don’t want my oven on most days, but this looks delicious.
georgena says
This looks like a good one for separate foil pouches on the grill forthe hot summer time!
vicky says
the spices called for in this recipe are the same spices in ranch dressing. Even though there is no ranch dressing over this dish (and would probably be pretty tasty with it if someone chose to do that…) it is seasoned with a dry ‘ranch’ mix and topping it with sour cream certainly pulls that off.
Melonie says
I think you forgot to add the ranch. I would add some broccoli to the recipe and when I add the cut chicken and potatoes I would add the broccoli and some ranch. I think the ranch should go in at that time.
Jenn K says
It’s ranch seasoning – not dressing 🙂
Jennifer says
Have this in the oven now and it smells fantastic, but…I’ve made similar dishes before from Erin’s site, and I can’t help but wonder how on earth her potatoes get done in time? Had the same trouble with the meal plan. I was careful to cut them small, but they are still crunchy at 45 minutes. Is there a trick I’m missing?
Erin Kenny says
Could you freeze this (the second one) and bake it later?
Lyssa says
Hiya!
I made this a couple pf nights ago for a bring and share dinner and it was great! I was unsure at first (mostly because I’m from Austrlaia and ranch dressing/seasoning is not a very big thing here) and I did have to cook it for slightly longer than the method said as my potatoes were still crunchy D: But all in all, i was really happy with how fantastically easy it was and it tasted great! I’ll definitely be making this for my family soon.
I did have a question though (sorry if its a silly one), would it be easy enough to add cream to make it a creamy bake? Would that affect the cooking time at all?
Lyssa says
*Australia. Goodness me ahahaha
Erin says
Potatoes and cheese…my two weaknesses!
Marty Carroll says
When making similar recipes, I put my potatoes in the microwave for a couple of minutes to give them a head
start on cooking, then cut them up and add rest of ingredients. Everything is cooked on time.
Audrey says
This would be a fun idea to use up cooked chicken, as well, but just add the chicken at the end, when you add the cheese.