Chicken Bacon Ranch Potato Bake

Everyone loves a great potato casserole and this easy recipe gets gobbled up every time!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 627kcal

4 tablespoons butter melted.
2 pounds skinless boneless chicken breasts cubed
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon minced onions
½ teaspoon ground pepper
½ cup chopped onion
½ cup diced bacon about six slices
2 tablespoons Ranch dressing seasoning 1 envelope
2 ½ cups shredded Gouda cheese divided (You can substitute with Colby Jack, Cheddar or even mozzarella.)
6 Yukon gold potatoes washed and cut into 1 inch pieces

Preheat your oven to 375 degrees. Pour the melted butter into a 9 x 13 casserole dish. Set aside.
Wash and scrub the potatoes. Dry with a paper towel. Dice into one inch pieces.
In a large mixing bowl, combine the cubed chicken breasts, salt, onion powder, minced onion, and ground pepper. Mix until combined.
Add the chopped onions, chopped bacon, and Ranch seasoning. Mix again.
Next add 1 cup of cheese and the diced potatoes and combine.
Pour the mixture into the prepared baked dish, spread evenly. Slightly mix so the butter coats the chicken mixture.
Cover the pan tightly with aluminum foil.
Bake in the preheated oven for 25 minutes.
Uncover and cook for an additional 15 minutes or until the chicken has reached an internal temperature of 165 degrees.
Sprinkle the remainder of the cheese on top.
Place back in the oven for 5 minutes to allow the cheese to melt and become golden brown.
Garnish this casserole with green onions and a dollop of sour cream.