Chicken Bacon Ranch Potato Casserole

This hearty Chicken Bacon Ranch Potato Casserole is a crowd-pleasing, one-dish meal perfect for weeknight dinners or potluck gatherings any time of year. Tender rotisserie chicken and crispy bacon are combined with buttery Yukon Gold potatoes, all tossed in a rich, creamy ranch-seasoned sauce. Topped with sharp cheddar cheese and a touch of butter, it’s baked until golden, bubbly, and irresistibly delicious.

Easy Chicken Bacon Ranch Potato Casserole Recipe

Like all other moms I strive to bring meals to the table my family will love. I like to find ways of using familiar ingredients combined in an unexpected way. Any dish that begins with “chicken bacon ranch” is a winner right out of the gate as far as my family is concerned, and with the addition of potatoes this Chicken Bacon Ranch Potato Casserole became an instant hit. My family approved and gave it two thumbs up. Paired  with a spinach salad it’s a feast any day of the week.

Key ingredients you’ll need to make simple Chicken Bacon Ranch Potato Casserole: (Scroll down for full printable recipe card.)

• Chicken – Chopped rotisserie chicken or roasted chicken, any fully cooked chicken will work.
• Bacon – Crispy cooked bacon for a smoky flavor.
• Potatoes – Yukon gold potatoes cooked in salted water form the base of the potato casserole.
• Liquid – Half and half gives the potato casserole a creamy texture.
• Soup – One can cream of onion soup amps up the flavor.
• Sour Cream – Adds creamy tang to the taste.
• Butter – Melted unsalted butter for richness.
• Ranch Dressing Mix – One packet dry Ranch seasoning mix i.e. Hidden Valley or similar.
• Seasonings – Garlic salt or plain salt and garlic powder, smoked paprika and black pepper for a hint of spice.
• Cheese – Shredded sharp white cheddar cheese.
• Onion – Green onions for a mild onion flavor and a pop of color.

How to Make the Best Chicken Bacon Ranch Potato Casserole Recipe

Chicken and potatoes may sound basic, but the flavors in this dish are anything but ordinary. It’s a one dish meal that has so much flavor with the bonus of being able to be assembled in advance for a quick and easy hearty meal.

• Heat Oven and Prepare Casserole Dish – Preheat the oven to 350°F. Spray a 13×9-inch baking dish with cooking spray.
• Cook Potatoes – Cover the cubed potatoes with cold water. Season the water with with 1 teaspoon salt. Bring the pot to a boil cooking until the potatoes are fork tender, then drain.
• Mash the Potatoes – Add to a large mixing bowl and using a potato masher roughly smash the cooked potatoes leaving chunky.
• Make the Sauce – Stir together half and half, onion soup, sour cream, melted butter, dry salad dressing mix, garlic salt, black pepper and paprika. Use a large spoon or rubber spatula mixing until combined.
• Combine – Add the sauce to the potatoes along with cheddar cheese, chicken, crispy bacon and green onions.
• Transfer Potato Mixture to Dish – Pour the mixture into the prepared 13-inch baking dish and top with shredded cheese and sprinkle of paprika.
• Oven – Bake in preheated oven per the cooking time in the recipe until bubbly and golden brown.
• Serve -Garnish this chicken bacon ranch casserole with crisp bacon and green onions just before serving

Kitchen Equipment to Make Chicken Bacon Ranch Casserole with Potatoes

• Large pot for cooking the potatoes.
• A large bowl for combining the ingredients.
• Measuring cups, tablespoons and teaspoons.
• Cheese grater. Freshly shredded cheese melts more easily and has a better flavor.
• Large spoon or rubber spatula for spreading into the baking dish.
• Potato masher for smashing the potatoes.
• 13×9-inch baking dish.

Recipe Variations, Tips and Substitutions

• Potatoes – You could use russet potatoes in place of Yukon Gold potatoes.
• Cheese – You can adjust the flavor of cheese in this casserole to suit your taste or use what you have on hand. You could also use pepper jack cheese, mozzarella cheese, classic sharp cheddar cheese or a packaged Mexican cheese blend.
• Soup Substitutions – I’m not one to bake with canned soups very often, but in this casserole it works. If you’re unable to find cream of onion soup you can adapt using cream of celery or cream of potato soup as a substitution.
• Sour Cream Substitution – You could replace sour cream with plain Greek yogurt.
• Bacon – I highly recommend making your own bacon but if time doesn’t allow you can use precooked store bought bacon or bacon bits.
• Chicken – You can use any cooked chicken for this casserole. Poached chicken, roasted chicken or cook your own boneless skinless chicken breasts or chicken thighs.
• Use a Deep Dish – This chicken potato casserole recipe makes a big casserole, so it’s important that you use a deep 13×9- inch baking dish or a lasagna pan for the potato mixture to fit.
• Cube the Potatoes – When cubing the potatoes, make a special effort to cut them the same size for even cooking. They can be diced into 1-inch cubes or 2-inch cubes.
• Serving Suggestions – Serve this casserole with a side of steamed broccoli, green beans, mixed veggies and fruit.

Storage and Leftovers

• Make-Ahead Tip – This potato casserole can be assembled one day in advance, covered with plastic wrap and chilled in the refrigerator. Bring it to room temperature for around 15-20 minutes prior to baking or adjust the baking time by 10-15 minutes, if baking straight from the fridge
• Leftovers: Store leftover chicken bacon ranch potato casserole in an airtight container chilled in the fridge for up to 3 days.
• Reheating: Reheat in single portions in the microwave or place a piece of aluminum foil on top and bake at 350°F just until heated through.
• Freezer: Store this chicken bacon ranch potato bake in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat just before serving.

More Southern Style Casserole Recipes to Make

• Easy Chicken and Rice Casserole uses uncooked chicken to make prep a cinch.
• Six ingredient Easy Cornbread Casserole. 
• This Pineapple Casserole is delicious alongside holiday ham.
• You can never go wrong turning inexpensive green cabbage into this Cheesy Cabbage Casserole.
• An all time family favorite Easy Broccoli Casserole recipe.
• The family will flip for these Loaded Potato Cakes.
• Homemade Green Bean Casserole.
• Slow Cooker Sweet Potato Casserole for those busy oven days.
• Rutabaga Gratin from Spend with Pennies.

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Helpful Kitchen Items:

• 13×9-inch Dish
• Cheese Grater
• Spatula
• Chopping Board and Knives

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5 from 1 vote

Chicken Bacon Ranch Potato Casserole

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Chicken, Main Course, Poultry, Side Dish

Cuisine: American, Southern

Keyword: chicken-bacon-ranch-bake, chicken-bacon-ranch-potato-casserole, chicken-casseroles, easy-potato-recipes, potato-casserole

Servings: 10 servings

Calories: 690kcal

Author: Melissa Sperka

Ingredients

• 5 lb Yukon Gold potatoes 1 1/2-inch cubes
• 1 tsp salt
• 2 cup half and half
• 1 10 3/4 oz can cream of onion soup
• 1 8 oz container sour cream
• ½ cup butter melted
• 1 1.0 oz package dry Ranch salad dressing mix
• 1 tsp garlic salt
• 1 tsp black pepper
• ¼ tsp paprika plus additional for dusting
• 3 cup shredded sharp white cheddar cheese divided
• 8 green onion thinly sliced
• 3 cups roughly chopped rotisserie chicken
• 8 slices bacon cooked and crumbled
• 2 Tbsp butter cubed

Instructions

• Preheat the oven to 350°F. Spray a 13×9-inch baking dish with cooking spray.
• In a large pot cover the cubed potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
• Add to a large mixing bowl and using a potato masher roughly smash the cooked potatoes leaving chunky.
• In a separate bowl, whisk together half and half, onion soup, sour cream, melted butter, dry salad dressing mix, garlic salt, black pepper and paprika. Use a large spoon or spatula mixing until combined.
• Add the sauce to the potatoes along with 2 cups shredded cheese, chopped chicken, crumbled bacon and green onion. Reserve some bacon crumbles and green onion for garnishing.
• Pour the mixture into the 13-inch baking dish. Top with the remaining 1 cup shredded cheese and sprinkle with a light dusting of paprika. Dot with 2 Tbsp cubed butter.
• Bake in preheated oven for 40-45 minutes or until golden brown and bubbly. Garnish with reserved bacon and green onion just before serving

Notes

• Potatoes – You could use russet potatoes in place of Yukon Gold potatoes.
• Cheese – You can adjust the flavor of cheese in this casserole to suit your taste or use what you have on hand. You could also use pepper jack cheese, mozzarella cheese, classic sharp cheddar cheese or a packaged Mexican cheese blend.
• Soup Substitutions – I’m not one to bake with canned soups very often, but in this casserole it works. If you’re unable to find cream of onion soup you can adapt using cream of celery or cream of potato soup as a substitution.
• Sour Cream Substitution – You could replace sour cream with plain Greek yogurt.
• Chicken – You can use any cooked chicken for this casserole. Poached chicken, roasted chicken or cook your own boneless skinless chicken breasts or chicken thighs.
• Use a Deep Dish – This chicken potato casserole recipe makes a big casserole, so it’s important that you use a deep 13×9- inch baking dish or a lasagna pan for the potato mixture to fit.
• Cube the Potatoes – When cubing the potatoes, make a special effort to cut them the same size for even cooking. They can be diced into 1-inch cubes or 2-inch cubes.

Nutrition

Serving: 1serving | Calories: 690kcal | Carbohydrates: 46g | Protein: 24g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1172mg | Potassium: 1183mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 47mg | Calcium: 339mg | Iron: 3mg

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