Chicken Bacon Ranch Potato Casserole Recipes

CHICKEN BACON RANCH POTATO CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.
• In a large pot cover the cubed potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
• Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky.
• In a separate bowl, whisk together half & half, onion soup, sour cream, melted butter, dry salad dressing mix, garlic salt, black pepper and paprika. Use a large spoon or spatula mixing until combined.
• Add the sauce to the potatoes along with 2 cups shredded cheese, chopped chicken, crumbled bacon and green onion. Reserve some bacon crumbles and green onion for garnishing.
• Pour the mixture into the dish. Top with the remaining 1 cup shredded cheese and sprinkle with a light dusting of paprika. Dot with 2 Tbsp cubed butter.
• Bake for 40-45 minutes or until golden and bubbly. Garnish with reserved bacon and green onion just before serving

LOADED POTATO RANCH CHICKEN CASSEROLE

Steps:

• Cut the potatoes into 1-inch cubes. Add 1/4 cup ranch dressing, salt, and pepper, and stir. Place the potatoes in a greased baking dish (9 * 13 inches). Place in the oven at 450 F. Stir every 10 minutes for half an hour.
• Slice chicken breasts 1 ", add remaining ranch dressing, salt, and pepper, and stir. Place on top of potatoes, cover with a piece of foil. Reduce temperature to 400 F. Return casserole to the oven for 20 minutes or until chicken is done.
• Remove casserole, remove foil, sprinkle with grated cheese, fried bacon, and green onions on top. Place in the oven for 8-10 minutes, until cheese melts and begins to bubble.

CHICKEN BACON RANCH POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with no stick cooking spray.
• In a large mixing bowl, place the potatoes, butter, salt, pepper, ranch packet, soup, sour cream and half of the cheese. Stir to combine ingredients well, with a large wooden spoon.
• Add chicken and bacon. Stir to combine ingredients well. Spoon ingredients into prepared pan, spread evenly. Top with remaining cheese.
• Bake for about 55 to 60 minutes, or until mixture is bubbly and potatoes are tender.

CHICKEN BACON RANCH CASSEROLE WITH POTATOES

Steps:

• Preheat oven to 450F
• Grease a 9x13 inch casserole dish with oil spray
• Cut potatoes into one-inch dice
• In a large mixing bowl, mix potatoes with ¼ cup ranch dressing. Add salt and pepper to taste
• Transfer potatoes to the greased casserole dish
• Bake potatoes for 30 minutes, mixing one time through cooking to ensure they all cook evenly.
• Meanwhile, mix chicken with ¼ cup ranch dressing and marinate while potatoes cook
• When potatoes are done, place chicken on top of potatoes and bake 20 mins more (covered with aluminum foil) or until chicken is done. Take the casserole dish out of the oven and top chicken and potatoes with crumbled bacon, cheese, and green onions
• Bake for 10 more minutes, uncovered until the cheese is melted and bubbly.

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

BAKED CHICKEN, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.