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5.0 from 33 votes

Ranch Chicken & Potato Casserole

This Ranch Chicken and Potato Casserole with broccoli, bacon, and cheese is comfort food at it's finest and made all in one pan.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6
Calories: 548 kcal
Course: Main Course
Cuisine: American , Canadian

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

    Cup of Yum
  1. Preheat oven to 425° Spray a 12" oven-safe skillet or a 9x13" baking dish with cooking spray.
  2. In a bowl, toss potatoes and bacon with ¼ of the ranch dressing.
  3. Transfer potatoes and bacon, using a slotted spoon, to the prepared baking dish, reserving the bowl with the ranch dressing.
  4. Bake potatoes for 35-40 minutes, stirring every 15 minutes.
  5. 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.
  6. Remove potatoes from the oven and turn the oven temperature to 400° F.
  7. 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.
  8. Turn oven off, and turn the broiler on high.
  9. Remove the baking dish from the oven, remove the foil cover, and stir in broccoli, and the remaining ranch dressing.
  10. Top the whole dish with grated cheddar cheese.
  11. Broil until cheese is melted, about 5 minutes.
  12. 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

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

% 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.