LOADED POTATO RANCH CHICKEN CASSEROLE

LOADED POTATO RANCH CHICKEN CASSEROLE

Ready in about 50 minutes, this complete dish with deliciously seasoned chicken and potatoes cooked to perfection is a real treat for dinner.

Ingredients

  • 2/3 cup (170 mL) + 1 tablespoon (15 mL) olive oil 
  • 2 1/2 teaspoons (7.5 ml) salt  
  • 1 tablespoon (15 ml) freshly ground black pepper 
  • 2 tablespoons (30 ml) paprika 
  • 2 tablespoons (30 ml) garlic powder 
  • 2/3 cup (170 ml) hot sauce 
  • 6-8 medium potatoes, peeled and cut into 1/2-inch cubes 
  • 2 lbs (908 g) boneless chicken breasts, cut into 1 inch cubes
  • 2 cups (500 mL) mixed cheese 
  • 1 cup (250 mL) crumbled bacon 
  • 1 cup (250 mL) diced green onion

Preparation

  1. Preheat oven to 500°F (260°C). 
  2. Spray a rectangular baking dish with cooking oil spray.
  3. In a large bowl, whisk together olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  4. Add cubed potatoes and toss to coat. 
  5. Carefully pour the potatoes into the baking dish, leaving as much of the olive oil and hot sauce mixture in the bowl as possible. 
  6. Bake the potatoes for 35-40 minutes, stirring every 10-15 minutes, until they are cooked through and crisp and golden brown on the outside.
  7. While the potatoes are cooking, heat a skillet over medium heat with 1 tablespoon of olive oil. Cook chicken until lightly browned, about 4-6 minutes. 
  8. Then add the cooked chicken to the bowl with the remaining olive oil and hot sauce and toss to coat.
  9. Once potatoes are fully cooked, remove from oven and lower oven temperature to 400°F (200°C). 
  10. Gently add the chicken to the cooked potatoes and mix. 
  11. In a bowl, combine cheese, bacon and green onion and top chicken and potatoes with cheese mixture. 
  12. Return dish to oven and bake for 7 to 10 minutes or until chicken is cooked through and topping is smooth.
  13. Serve hot with hot sauce or ranch dressing.

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