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Chicken Bacon Ranch Potato Casserole

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.

Chicken Bacon Ranch Potato Casserole

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 simple Chicken Bacon Ranch Potato Casserole:

  • Potatoes – Yukon Gold potatoes.
  • Chicken – Rotisserie or roasted chicken.
  • Bacon – Cooked and crumbled classic bacon.
  • Sauce – Half and half, cream of onion soup, sour cream and butter.
  • Mix-ins – Green onions.
  • Cheese – Shredded white or yellow sharp cheddar cheese.
  • Seasonings – Dry Ranch salad dressing mix, garlic salt, black pepper and paprika.
Chicken Bacon Ranch Potato Casserole

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.
Chicken Bacon Ranch Potato Casserole

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Chicken Bacon Ranch Potato Casserole

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Chicken, Main Course, Poultry, Side Dish
Cuisine: American
Keyword: chicken-bacon-ranch-potato-casserole, chicken-casseroles, easy-potato-recipes, potato-casserole
Servings: 10 servings
Calories: 690kcal
Author: Melissa Sperka


  • 5 lb Yukon Gold potatoes 1 1/2-inch cubes
  • 1 tsp salt
  • 2 cup half & 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


  • 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 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 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 Tbsp cubed butter.
  • Bake for 40-45 minutes or until golden and bubbly. Garnish with reserved bacon and green onion just before serving


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
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    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!🙂🙂

  2. 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!

      1. 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.

  3. 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.

    1. 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.

  4. Hi
    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 9×13 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 9×13 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 ?

    Thank you

    1. 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 9×13-inch baking dish to hold.

    1. 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.

    1. That would depend on many variables. There are a multitude of calorie calculators online that you can use, if you like.

    1. Half & half is half whole milk and half cream. It’s readily available here in the US but you can easily make your own.

  5. 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.

    1. 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!

  6. 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?

    1. 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.

      1. 1/2 and 1/2 is cream found in the dairy section, it’s not as fat as whole dairy cream.

    2. 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.

  7. Melissa,
    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!

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