Introduction

This Ranch Chicken and Potato Casserole is a hearty, flavorful, and easy-to-make meal that the whole family will love. Tender chicken breasts are baked with diced potatoes in a creamy, ranch-seasoned sauce, creating a comforting one-dish dinner perfect for busy weeknights or meal prep.

With simple ingredients and minimal prep, this casserole is not only delicious but also versatile—you can add cheese, vegetables, or extra seasonings to suit your taste.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 cups diced potatoes
• 1 cup sour cream
• 1 packet ranch seasoning mix
• 1 cup shredded cheddar cheese (optional)
• ½ tsp garlic powder
• ½ tsp black pepper
• 2 tbsp olive oil or melted butter
• Fresh parsley or chives for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. Prepare Chicken: Pat chicken breasts dry, season with half of the ranch seasoning, garlic powder, and black pepper. Set aside.
3. Prepare Potatoes: Toss diced potatoes with olive oil (or melted butter) and the remaining ranch seasoning.
4. Assemble Casserole: Layer potatoes in the bottom of the baking dish. Place chicken breasts on top. Spread sour cream evenly over chicken and potatoes. Sprinkle shredded cheese if using.
5. Bake: Cover with foil and bake for 35–45 minutes, until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender. Remove foil for the last 10 minutes if adding cheese to allow it to melt and brown slightly.
6. Garnish and Serve: Sprinkle with fresh parsley or chives before serving.

This casserole combines creamy ranch flavors with tender chicken and perfectly cooked potatoes for a simple, satisfying dinner.

Serving and Storage

Serve hot with a side salad, steamed vegetables, or garlic bread for a complete meal.

Storing Leftovers

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Can be frozen before baking or after cooking. Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Tips

• Cut potatoes into uniform pieces to ensure even cooking.
• For extra flavor, sear chicken breasts briefly in a skillet before adding to the casserole.
• Optional vegetables like bell peppers, mushrooms, or carrots can be added for extra nutrition.
• Adjust cheese and sour cream amounts according to your preference for creaminess.
• Use foil while baking to keep moisture in, removing it near the end if you want a golden top.

Conclusion

The Ranch Chicken and Potato Casserole is a comforting, creamy, and flavorful meal that’s easy to prepare and perfect for busy nights. With tender chicken, seasoned potatoes, and optional cheesy goodness, it’s sure to become a family favorite.

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless thighs can be used. They may cook slightly faster, so check for doneness early.

Can I make this casserole ahead of time?

Yes, assemble in the baking dish and refrigerate for up to 24 hours before baking. Adjust cooking time slightly if baking from cold.

Can I use frozen diced potatoes?

Yes, but reduce the baking time slightly and ensure potatoes are fully thawed or partially cooked to prevent excess water in the casserole.

Can I add more cheese?

Absolutely! Cheddar, mozzarella, or a blend works well. Add extra on top before the last 10 minutes of baking for a melty finish.

Can this be made in a slow cooker?

Yes, layer ingredients in a slow cooker and cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken is cooked through and potatoes are tender.