Chicken Bacon Ranch Potato Bake

This chicken bacon ranch potato bake will become your new favorite casserole! Tender and juice chicken, potatoes, bacon, cheese, and ranch flavor – what more do you need?

Print Recipe

Prep Time 20

Cook Time 50

Total Time 1

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 518

Ingredients Method Nutrition

Ingredients

2 1/2 pounds Yukon gold potatoes, scrubbed and cut in 1-inch chunks 7 cups
2 tablespoons olive oil
1 1-ounce packet ranch dry salad dressing mix, divided
8 slices bacon
1/2 cup chopped onion
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 tablespoon lemon juice or white wine vinegar
2 pounds skinless, boneless chicken thighs, cut in bite-sized pieces
4 ounces sharp cheddar cheese, shredded 1 cup, divided
1/4 cup chopped green onions

Method

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease a 9×13-inch baking dish.
Place potatoes in the prepared baking dish. Drizzle with olive oil and sprinkle with 1 tablespoon ranch dressing mix; toss to coat. Roast potatoes until lightly browned and tender, stirring twice, about 30 minutes.
Meanwhile, cook bacon in a 12-inch skillet over medium heat until crisp, about 10 minutes. Drain bacon on paper towels. When cool enough to handle, crumble bacon. Drain all but 3 tablespoons bacon grease from the skillet.
Add onion to the skillet. Cook until tender, 5 minutes. Stir in flour. Cook and stir for 1 minute more. Add milk. Cook and stir until thickened and bubbly. Stir in lemon juice and remaining ranch dressing mix.
Place chicken over the potatoes in the baking dish. Top with bacon and 1/2 cup Cheddar cheese. Pour sauce over the mixture. Bake until chicken is no longer pink, 15 minutes.
Top with remaining 1/2 cup Cheddar cheese. Bake until melted, about 5 minutes.
Serve garnished with green onions.