Chicken Bacon Ranch Potato Bake

A creamy, cheesy potato bake layered with shredded chicken, crispy bacon and ranch dressing — an easy crowd-pleaser perfect for weeknights or potlucks.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Ingredients

Main Ingredients

2.5 lb russet potatoes, peeled and cubed
2 cups cooked shredded chicken rotisserie chicken works well
6 slice bacon, cooked and chopped reserve some for topping
1 cup ranch dressing store-bought or homemade
0.5 cup sour cream
0.5 cup milk whole or 2% for creaminess
2 cups shredded cheddar cheese reserve 0.5 cup for topping
2 tbsp butter, melted
2 clove garlic, minced
3 stalk green onions, sliced for garnish
1 tsp salt
0.5 tsp black pepper
0.5 tsp paprika
0.25 cup fresh parsley, chopped optional, for garnish

Instructions

Preparation Steps

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Place the cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just fork-tender, about 8–10 minutes. Drain well.
In a large bowl whisk together ranch dressing, sour cream, milk, melted butter, minced garlic, paprika, salt and pepper until smooth.
Add the drained potatoes, shredded chicken, and chopped bacon to the dressing mixture. Stir in 1.5 cups of the shredded cheddar cheese, tossing gently to combine.
Transfer the mixture to the prepared baking dish, smoothing the top. Sprinkle the remaining 0.5 cup shredded cheddar and additional chopped bacon over the top.
Bake uncovered in the preheated oven for 25–30 minutes, or until the casserole is bubbly and the cheese is golden.
Remove from oven and let rest 5 minutes. Garnish with sliced green onions and chopped parsley. Serve warm.

Notes

Make-ahead: assemble but do not bake, cover and refrigerate for up to 24 hours; add 5–10 minutes to bake time if chilled. Leftovers keep well for 3 days.