The name is a mouthful! And once you try one bite, your mouth will be full because you will not be able to stop eating it! The chicken bacon ranch combo has been around for a long time. That is no secret. There are hundreds upon thousands of recipes that you could easily find right now with a quick google search! And this Cheesy Chicken Bacon Ranch & Potato Bake deserves its spot at the top!
So what makes this recipe special?
This Cheesy Chicken Bacon Ranch & Potato Bake is special because, first of all, mom makes it with love! But honestly, I think what makes this stand out is the preparation of the chicken and the potatoes. As well as the blend of sharp cheddar and smoked gouda cheese that is layered on top. Boiling the potatoes also allows them to absorb so much flavor. So whether or not you think this recipe deserves to be called “special”, I am sure you will agree that we can call it absolutely delicious!
Ingredients:
- 2.5 lbs yellow or red potatoes. I don’t recommend russets because they will not hold up as well. But if that is all you have then go ahead and use them!
- 1.5 – 2 lbs boneless skinless chicken breasts or thighs. I used breasts because that is what I had
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 Packet of Ranch dressing seasoning mix
- 1 cup of whole milk
- 8 oz grated sharp cheddar cheese
- 4 oz grated smoked gouda cheese
- 1 lb cooked, crumbled bacon
- Seasonings
- olive oil
- salt, pepper, garlic blend
- paprika
Can I leave the chicken or the potatoes out?
Yes! This would be a great dish with either one of those left out of it.
Can I substitute anything for the mayo or sour cream?
You can substitute with Greek yogurt
Can this be prepared ahead of time?
You can prepare this up to 2 days ahead of time. You will prepare it with everything except the bacon. I recommend taking it out of the fridge for about an hour before baking it. Then you will bake it and top it with the bacon!
Can it be frozen?
Yes, this actually freezes very well. It can be frozen in an airtight container or wrapped tightly with plastic wrap and aluminum foil for up to 3 months. When you are ready to eat it, remove from the freezer and let thaw in the fridge. Reheat it at a low temp in the oven, (300 degrees would be ideal) to keep the bacon from burning.
To prepare, you will chop up 2.5 lbs of red or yellow potatoes into bite sized pieces. Whether or not you want to peel them is entirely up to you. I RARELY peel potatoes.
You will boil them until they are just starting to get soft, but not cooked all the way. Drain them and set them aside.
While the potatoes are cooking, cut your chicken into bite sized pieces. Transfer to a bowl. Drizzle with some olive oil, then sprinkle a salt, pepper garlic blend and some paprika on them.
Give them a good mix to make sure they are well seasoned. Cook them in the air fryer for about 8 minutes, or until internal temp reaches 165 degrees.
Here is a tutorial on how to perfectly pan sear chicken if you’d like to take a look while you’re here!
The Ranch Dressing
To make the dressing for this Cheesy Chicken Bacon Ranch & Potato Bake, you will mix together 1/2 cup mayo. 1/2 cup sour cream, 1 cup whole milk and 1 packet of ranch seasoning.
Now it is time to assemble
Preheat the oven to 400 degrees. Layer the potatoes and chicken in a greased 11×13 baking dish. Stir the dressing in. Top with the cheeses and bake for about 15-20 minutes, just long enough for the cheese to get nice and melty. Once it is finished, top with the cooked and crumbled bacon! Garnish with green onions if you like!
I feel like this meal is hearty enough on its own, and I don’t make any side dishes to go with it, but if you would like one, I would suggest a salad or a green veggie!
If you make this, please be so kind as to leave a review and rating as this helps so much! Thank you!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Cheesy Chicken Bacon Ranch Potato Bake
Ingredients
- 2.5 lbs Yellow or Red potatoes, chopped into bite sized pieces
- 1.5-2 lbs boneless skinless chicken breasts or thighs, chopped into bite sized pieces
- 8 oz Sharp cheddar cheese, grated
- 4 oz Smoked gouda cheese, grated
- 1 lb Cooked, crumbled bacon
Seasoning for chicken
- Olive oil
- Salt, pepper and garlic blend
- Smoked Paprika
Dressing
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
- 1 cup whole milk
- 1 packet Ranch dressing seasoning mix
Green Onions for Garnish if desired
Instructions
- Boil the potatoes in a large pot just until tender. Drain and set aside.
- Put the chicken in a bowl and drizzle with the olive oil and season with the spices listed. Mix it up well to make sure each piece is coated.
- Air fry at 400 for about 8 minutes or until chicken reaches 165 degrees
- Whisk together the ingredients for the dressing.
- In a 9×13 greased baking dish, mix the potatoes, chicken and dressing.
- Top with the cheeses.
- Bake for 15-20 minutes, just until the cheese is nice and melty
- Top with the bacon
- Garnish with the green onions if desired
Notes
You can substitute with Greek yogurt Can this be prepared ahead of time?
You can prepare this up to 2 days ahead of time. I recommend taking it out of the fridge for about an hour before baking it. Then you will bake as directed. Can it be frozen?
Yes, this actually freezes very well. It can be assembled, then frozen in an airtight container or wrapped tightly with plastic wrap and aluminum foil for up to 3 months. When you are ready to eat it, remove from the freezer and let thaw in the fridge. Once thawed, let it come to room temperature and bake as directed.
Here are some other great recipes I think you will like! And be sure to watch the video below!
- Buffalo Chicken Totchos
- Chicken Bacon Alfredo Pizza on Cheddar Bay Biscuit Crust
- Cheddar Bay Biscuit Chicken and Dumplings
- Baked Chicken Tacos
- Creamy Italian Chicken Pasta (Crockpot)
- Creamy Chicken And Noodles
