Loaded Potato Ranch Chicken Casserole (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 cups Yukon gold potatoes, unpeeled and diced into 1/2-inch pieces
02 - 2 pounds boneless, skinless chicken breast, cut into 1-inch dice
03 - 2/3 cup Ranch dressing, divided

→ Seasonings

04 - 1 tablespoon dried parsley
05 - 1 teaspoon dried oregano
06 - 1 teaspoon paprika (regular or smoked)
07 - Salt and freshly ground black pepper, to taste

→ Toppings

08 - 1 cup cooked and crumbled bacon (about 8-10 strips)
09 - 1 1/2 cups shredded Mexican cheese blend
10 - 1/2 cup green onions, chopped

→ Optional Add-ins

11 - 1/2 cup sour cream, for serving
12 - 1/4 cup pickled jalapeños, for a spicy kick
13 - 1/2 cup diced red bell pepper, added with the chicken

# Instructions:

01 - Preheat your oven to 450°F (230°C). While the oven is heating, dice the Yukon gold potatoes into approximately 1/2-inch pieces. There's no need to peel them as the skins add texture and nutrients. Rinse the diced potatoes under cold water to remove excess starch, then pat them dry with paper towels.
02 - In a medium-sized mixing bowl, combine the diced potatoes with 1/3 cup of the ranch dressing (reserve the other 1/3 cup for the chicken). Add the dried parsley, dried oregano, paprika, and salt and pepper to taste. Toss thoroughly to ensure the potatoes are evenly coated with the dressing and seasonings.
03 - Transfer the seasoned potatoes to a 9×13 inch casserole dish, spreading them out in an even layer. Place in the preheated oven and bake uncovered for 30 minutes. For even cooking and browning, stir the potatoes every 10 minutes during this initial baking period.
04 - While the potatoes are baking, cut the chicken breasts into 1-inch cubes. In the same bowl you used for the potatoes (no need to wash it), combine the diced chicken with the remaining 1/3 cup of ranch dressing. Season with additional salt and pepper to taste, and toss until all pieces are well coated.
05 - After the potatoes have baked for 30 minutes, reduce the oven temperature to 400°F (200°C). Remove the casserole dish from the oven and spoon the seasoned chicken pieces evenly over the partially baked potatoes. The potatoes won't be fully cooked yet, which is perfect as they'll finish cooking with the chicken.
06 - Cover the casserole dish tightly with aluminum foil. This helps trap moisture and ensures the chicken cooks through without drying out. Return the covered dish to the oven and bake for an additional 20 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
07 - Remove the casserole from the oven and carefully take off the foil (watch out for hot steam). Sprinkle the cooked and crumbled bacon evenly over the chicken and potatoes, followed by an even layer of the shredded Mexican cheese blend. Return the casserole to the oven, uncovered, and bake for 10 more minutes, or until the cheese is completely melted and starting to bubble and brown slightly around the edges.
08 - Remove the finished casserole from the oven and let it rest for about 5 minutes. This brief resting period allows the dish to set and makes serving easier. Just before serving, sprinkle the freshly chopped green onions over the top. The heat from the casserole will slightly wilt the green onions, releasing their flavor. Serve hot, with optional sour cream on the side if desired.

# Notes:

01 - For a time-saving option, you can use pre-cooked bacon bits instead of cooking and crumbling your own bacon.
02 - This casserole is a complete meal on its own, but pairs nicely with a simple green salad or steamed vegetables for a more balanced dinner.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in the microwave or oven.

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