Ranch Chicken & Potato Casserole
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
548 kcal
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Course
Main Course
Ranch Chicken & Potato Casserole
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This Ranch Chicken and Potato Casserole with broccoli, bacon, and cheese is comfort food at it's finest and made all in one pan.
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Ingredients
- 4 medium potatoes scrubbed and diced into 1" pieces
- 6 slices thick bacon chopped
- 1 cup ranch dressing
- 3 boneless, skinless chicken breasts diced into 1" pieces
- 3 scallions chopped, white and green parts
- 1 cup frozen broccoli florets defrosted
- 2 cups cheddar cheese grated
Instructions
- Preheat oven to 425° Spray a 12" oven-safe skillet or a 9x13" baking dish with cooking spray.
- In a bowl, toss potatoes and bacon with ¼ of the ranch dressing.
- Transfer potatoes and bacon, using a slotted spoon, to the prepared baking dish, reserving the bowl with the ranch dressing.
- Bake potatoes for 35-40 minutes, stirring every 15 minutes.
- Add the chicken to the bowl with the ranch dressing, stirring to coat the pieces. Cover the bowl, refrigerate, and allow the chicken to marinate while the potatoes are cooking.
- Remove potatoes from the oven and turn the oven temperature to 400° F.
- Add chicken to the baking pan, as well as the white parts of the chopped scallions. cover with foil and bake for 20 minutes or until potatoes are fork-tender and chicken is cooked through.
- Turn oven off, and turn the broiler on high.
- Remove the baking dish from the oven, remove the foil cover, and stir in broccoli, and the remaining ranch dressing.
- Top the whole dish with grated cheddar cheese.
- Broil until cheese is melted, about 5 minutes.
- Garnish with the green parts of the chopped scallions, and serve hot.
Notes
- Frozen broccoli is already blanched, so it really just needs to heat up and can be added to the dish just before topping with the cheese.
- If you prefer crispier bacon, you can precook it, chop it and stir it into the casserole, along with the broccoli before the cheese topping step.
- You can use pre-cooked potatoes or leftover potatoes.
- Use packaged pre-shredded cheese instead of grating it yourself.
- Parboiling the potatoes will cut down on oven time.
- Because the bacon and cheese add quite a bit of salt, I haven't included salt in the recipe. If you prefer to add it, I would recommend going sparingly.
- If you prefer to use fresh broccoli, before adding the broccoli to the dish, blanch the florets in boiling water for 3 minutes, and drain.
Nutrition Information
Show Details
Calories
548kcal
(27%)
Carbohydrates
10g
(3%)
Protein
27g
(54%)
Fat
45g
(69%)
Saturated Fat
13g
(65%)
Cholesterol
103mg
(34%)
Sodium
985mg
(41%)
Potassium
545mg
(16%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
452IU
(9%)
Vitamin C
21mg
(23%)
Calcium
228mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 45g | 69% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 103mg | 34% |
| Sodium | 985mg | 41% |
| Potassium | 545mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 21mg | 23% |
| Calcium | 228mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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