Irresistibly Easy Ranch Chicken and Potato Casserole Delight
Servings: 6 servings
Calories: 550kcal
This Ranch Chicken and Potato Casserole is a comforting one-pan meal with tender chicken, bacon, and creamy ranch dressing.
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Equipment
- oven-safe skillet or baking dish
Ingredients
For the Casserole
- 4 medium potatoes russet or Yukon gold
- 6 slices bacon precooked for crispiness
- 1 cup ranch dressing store-bought or homemade
- 2 pounds chicken breasts can use rotisserie chicken
- 4 scallions scallions use both white and green parts
- 2 cups frozen broccoli florets or blanched fresh broccoli
- 1 cup cheddar cheese pre-shredded saves time
For Topping
- 2 tablespoons green scallion tops for garnish
Instructions
Preparation
- Preheat your oven to 425°F and prepare a 12” oven-safe skillet or a 9x13” baking dish with cooking spray.
- Toss diced potatoes and chopped bacon in a mixing bowl with ¼ cup of ranch dressing.
- Transfer the potato and bacon mixture into your prepared baking dish. Bake for 35-40 minutes, stirring every 15 minutes.
- Marinate the diced chicken by coating it in the remaining ranch dressing, then refrigerate.
- After 35-40 minutes, reduce the oven temperature to 400°F. Add the marinated chicken and white parts of the scallions, cover with foil, and bake for an additional 20 minutes.
- Stir in the broccoli and any remaining ranch dressing. Top with cheddar cheese and broil for about 5 minutes.
- Garnish with the green tops of the scallions and serve hot.
Notes
Add crushed red pepper for an extra kick if desired.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 35g | Protein: 45g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 950mg | Potassium: 1200mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 250mg | Iron: 2.5mg