When you want to eat something that will make you feel good, nothing beats a casserole. It’s like being wrapped in a warm blanket, or given a warm hug. Feeling hungry? No need with this loaded potato ranch chicken casserole. This incredible recipe has everything you love in it.
The preparation of this casserole is simple. You should merely double-check that you have everything on hand. If not, you may always make your own twist on the dish by switching things up. Try different combinations of ingredients to see what your loved ones enjoy.
Instructions for Cooking a Chicken and Potato Casserole in a Ranch Dressing.
It’s time to cube those potatoes.
What’s the best way to keep your ranch chicken casserole?
The casserole can be frozen or refrigerated. Put it in an airtight container to keep the fridge fresh for as long as possible. It has a potential lifespan of four days. The casserole will keep for up to three months if frozen. You should wait until it has cooled down substantially before putting it in the freezer. Lock it up in a container with a tight lid.
Preparing a ranch chicken casserole from frozen: what’s the best defrosting method?
It will take some time to defrost the chicken casserole you bought frozen. The best thing to do is to let your serving defrost in the refrigerator overnight. The next day, simply reheat it in a microwave or oven.
I need some suggestions for sides to go with this chicken dish.
You probably won’t need any side dishes with this chicken casserole because it’s a complete meal on its own. A salad on the side is a great way to add some variety to the meal. You can skip the side dishes and just eat this casserole because it has everything you need except for the veggies. Use olive oil and balsamic vinegar to create a simple tossed salad.
INGREDIENTS
One bag of Baby Boomer Little Potatoes (1.5 lb.)
2-pounds of chicken breasts without the skin, cut into 1-inch cubes Season with salt and pepper to taste
1/2 cup of ranch dressing, in two equal parts
Measure out 2 cups of a Mexican Cheese Blend
Bacon, 1 cup, cooked and crumbled
Diced green onions equal to 1/2 cup
It’s time to cube those potatoes.
The potatoes will benefit from a splash of ranch dressing (about a quarter cup), some salt, and pepper. Stir.
Cooked potatoes should be baked in a greased 9-by-13-inch baking dish.
Bake the dish at 450 degrees Fahrenheit for 30 minutes. Every 10 minutes, toss the potatoes around in the pan.
Stir together sliced chicken breasts, ranch dressing, salt, and pepper.
Wrap the chicken and potatoes in foil and place in the oven.
Bake for 20 minutes at 400 degrees F.
Take the casserole out of the oven and garnish it with shredded cheese, crisp bacon, and chopped green onions.
Roast for 8-10 minutes.