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Loaded Potato Chicken Casserole - Easy Ranch Chicken Bake Recipe

This loaded potato chicken casserole is the ultimate comfort food that brings together tender chicken, creamy potatoes, and melted cheese in one irresistible dish. Perfect for busy weeknights when you need a satisfying meal that comes together quickly, this casserole combines classic ranch seasoning with hearty potatoes and juicy chicken for maximum flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken breasts, cubed
  • 6 medium potatoes, peeled and thinly sliced
  • 1 packet ranch seasoning mix
  • 1 cup sour cream
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped green onions
  • 1/4 cup chopped parsley
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with cooking spray or olive oil.
  2. In a large bowl, combine the sliced potatoes with olive oil, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
  3. Arrange the seasoned potato slices in an even layer at the bottom of the prepared baking dish.
  4. In the same bowl, mix the cubed chicken with ranch seasoning until well coated. Spread the chicken evenly over the potato layer.
  5. In a separate bowl, whisk together the sour cream and chicken broth until smooth. Pour this mixture evenly over the chicken and potatoes.
  6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
  7. Sprinkle both cheeses evenly over the top and return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
  8. Garnish with chopped green onions and parsley before serving hot.

Notes

For best results, slice potatoes evenly to ensure they cook at the same rate. Can use frozen hash browns instead of fresh potatoes - just thaw and pat dry first. Leftovers store well for 3 days and freeze beautifully for up to 2 months.