Here’s a hearty, comforting recipe for Chicken Bacon Ranch Casserole with Potatoes—creamy, cheesy, and packed with flavor. 🍗🥓🥔
Chicken Bacon Ranch Casserole with Potatoes
Ingredients (Serves 4–6)
- 4 medium potatoes, peeled and diced
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, cooked and crumbled
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 packet ranch seasoning (or 2 tbsp homemade ranch)
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Optional garnish: chopped green onions or parsley
Instructions
1. Preheat Oven
- Preheat oven to 180°C / 350°F.
- Grease a 9×13-inch baking dish.
2. Prepare the Potatoes
- Boil diced potatoes in salted water for 8–10 minutes until just tender.
- Drain and set aside.
3. Make the Sauce
- In a large bowl, combine cream of chicken soup, sour cream, milk, and ranch seasoning.
- Stir until smooth.
- Season with salt and pepper.
4. Assemble the Casserole
- In the greased baking dish, layer the potatoes, then chicken, then crumbled bacon.
- Pour the sauce over everything and mix gently to coat.
- Sprinkle shredded cheddar cheese evenly on top.
5. Bake
- Bake uncovered for 25–30 minutes, until bubbly and cheese is melted and lightly golden.
6. Serve
- Garnish with chopped green onions or parsley if desired.
- Serve warm as a main dish with a simple salad or steamed vegetables.
Tips
- Make it faster: Use frozen diced potatoes—microwave until thawed and slightly tender before assembling.
- Extra flavor: Add sautéed onions or garlic to the sauce.
- Creamier version: Stir in a little cream cheese or extra sour cream.
If you want, I can also give a slow cooker version where you dump all ingredients in and cook for a few hours—perfect for hands-off comfort food.
Do you want me to do that?
