This flavorful Chicken Bacon Ranch Potato Casserole is a one-dish meal you can enjoy for dinner and potluck parties year-round. In it, rotisserie chicken and bacon are mixed with buttery Yukon Gold potatoes and dressed with a creamy sauce seasoned with ranch dressing. Top it all off with white cheddar cheese and butter and bake it until it becomes golden and bubbly. Just watch it disappear.
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.
How to Make the Best Chicken Bacon Ranch Potato Casserole Recipe
So chicken and potatoes may sound basic, but the flavors in this dish are anything but ordinary. It's a one dish meal that can be assembled in advance so supper is ready to bake when you're ready to eat.
- Ingredients you'll need to make this recipe for Chicken Bacon Ranch Potato Casserole: Yukon gold potatoes, salt, half and half, one can cream of onion soup, melted butter, sour cream, one packet dry Ranch dressing mix, garlic salt, paprika, black pepper, shredded cheddar cheese, green onions, chopped rotisserie chicken, cooked and crumbled bacon and cubed butter for the top.
- This chicken potato casserole recipe makes a big casserole, so it's important that you use a deep 13 x 9 inch baking dish or a lasagna pan to make this dish to fit in all of the goodness.
- To make this casserole, you'll need a large pot for cooking the potatoes. a large bowl, measuring cups and spoons, a cheese grater and a large spoon or spatula for spreading into the baking dish.
- You can adjust the flavor of cheese in this casserole to suit your taste or use what you have on hand.
- This potato casserole can be assembled in advance, covered and chilled in the refrigerator. Bring it to room temperature for around 15 minutes prior to baking or adjust the baking time by 10-15 minutes, if baking straight from cold.
- 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.
- Store leftover chicken bacon ranch potato casserole for up to 3 days in the refrigerator. 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.
More Southern Style Casserole Recipes to Make
I'm a casserole loving girl so I've got lots of options in the recipe index.
- Easy Chicken and Rice Casserole uses uncooked chicken to make prep a cinch.
- Six ingredient Easy Cornbread Casserole.
- You can never go wrong turning inexpensive green cabbage into this Cheesy Cabbage Casserole.
- An all time family favorite Easy Broccoli Casserole recipe.
- If you're a spud fan, you may also like to try these Twice Baked Potatoes from Chef Billy Parisi.
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Helpful Kitchen Items:
Chicken Bacon Ranch Potato Casserole
- 5 lb Yukon Gold potatoes 1 ½-inch cubes
- 1 teaspoon salt
- 2 cup half & half
- 1 10 ¾ 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 teaspoon garlic salt
- 1 teaspoon black pepper
- ¼ teaspoon 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 tablespoon butter cubed
- Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.
- In a large pot cover the cubed potatoes with water. Season the water with with 1 teaspoon 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 potatoes leaving chunky.
- In a separate bowl, whisk together half & 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 dish. Top with the remaining 1 cup shredded cheese and sprinkle with a light dusting of paprika. Dot with 2 tablespoon cubed butter.
- Bake for 40-45 minutes or until golden and bubbly. Garnish with reserved bacon and green onion just before serving
Hello, I made this dish tonight for the first time. I added some fried onion and some garlic and use the green onion on top. It turned out beautifully with excellent flavor. Personally I love onion in my dishes. Thank you for the great recipe!🙂🙂
Could you do this with canned chicken and if so, what would you need to add to make up for it not being rotisserie? This sounds absolutely delicious - am going to get the ingredients right now!
Oh sure, you could use canned chicken if, that's what you have on hand. Perhaps, just taste and adjust garlic, salt and pepper to your liking.
billye Ruth Staples
I need to make this for 30 people. How many casseroles would I need.
That's a hard question as it would depend on the appetites of those you're serving and if you're serving this as a main dish or a side dish. That said, I would think you'd likely need 3-4 pans of this casserole. If you're serving it as a side with several other things, you may get by with 2. Let us know how it works for you.
Hi was just wondering if I am to peel the potatoes first or just cut with skin on?
You can do it either way, go with your preference.
Made this recipe exactly as directed. Mine also came out soupy not creamy. Very disappointed. The taste is good just wish it wasnt so soupy.
You may prefer the texture if you added more potatoes to this casserole. I'm not certain how it could be soupy yet, not creamy I've simply never had an issue with that at all.
I just made this recipe tonight for my family, but ....Is that supports be soupy after bake ?
Result this recipe's taste awesome ! And I love this.
When I prepare for everything put on 9x13 casserole was extremely over flowed !
Did I do something really too much ingredients ?! Did I too much for something in mix ? I don't know ,but totally 110 % full of my 9x13 casserole dish !! So I just put in aluminum foil on bottom of oven in case over flow ! Do you know anything or suggestion about it ?
This dish isn't typically soupy. I wonder, were the potatoes well drained? Are you certain of the size of the dish? Otherwise, it should be creamy but, not too much for a 9x13-inch baking dish to hold.
What size bag of hashbrowns do you use?
This recipe doesn't use hash browns. It calls for Yukon Gold potatoes.
Can it be prepped the day ahead and then just put in the oven?
Absolutely! You may just need to add to the baking time if it's going into the oven cold. Otherwise, bring to room temperature prior to baking.
I am wondering what the calorie count per person would be as I am on a restricted diet?
That would depend on many variables. There are a multitude of calorie calculators online that you can use, if you like.
Kaye L Harris
can some one tell me what half & half please ???
Half & half is half whole milk and half cream. It's readily available here in the US but you can easily make your own.
I too love your recipes. I have no family to cook for accept sisters on 2 Holidays with strict diet restrictions.
What I need are recipes adapted for slow cooker to take to work on potluck days that might impress and please.
I wish I had extended family so I could cook all these great recipes to please them as they come out of oven. But I've been alone for over 23 years, and 2 sisters I rarely see have gluten and egg allergies.
Sorry, don't want to throw cold rag on things. I love your site. Just wish I could impress, and also please folks at the call center I work in.
It's true it's much more fun cooking and enjoying meal with others. Have you ever seen the movie "Under the Tuscan Sun?" The central message of it was to create a "family" where you are with friends and those around you, maybe even starting a supper club. Thank you so much for visiting my website, you're always welcome!
Thanks for the post. The recipes looks amazing.
If one does not eat bacon could it be omitted from the recipe or is there a substitute?
Hi June,oh sure just omit the bacon. If you like ham that would be a great substitute but, otherwise the dish will still be tasty.
Kaye L Harris
can someone please tell me what half &half is
1/2 and 1/2 is cream found in the dairy section, it's not as fat as whole dairy cream.
Don't forget those soy bacon crumbles. Not sure if it's a pork thing or just not liking bacon 🙂
I use turkey bacon when cooking for a family member who does not eat pork. If it's cooked till crispy, it's a delicious substitute.
Your recipes are simply marvelous! This one is sure to be a winner with my family.
I can't wait to buy your new cookbook!
Hi Penny, thank you SO much your note made my day!