EASY Chicken and Potato Casserole Recipe (Perfect For Busy Weeknights)

This easy chicken potato casserole recipe combines tender chicken breasts with baby potatoes, crispy bits of bacon, warm melty cheesy, and a creamy sauce that's to die for. It's comfort food at its finest, and you'll love how easy it is to make this chicken potato casserole.

The Best Chicken Potato Casserole

If you love hearty casseroles, then I guarantee this cheesy chicken potato casserole recipe is about to become one of your favorites!

It's jam-packed with juicy chicken, tender potatoes, and crispy bacon, then all of that gets topped with some ranch dressing and melty shredded cheese. 

I mean, how delicious does that sound?

It's so good you can just eat it for a comfort food meal all by itself. Or, while the chicken and potato casserole is cooking, you'll have plenty of time to whip up some sides to go with it. I love making some veggies and this air fryer garlic bread since the oven will be in use.

Tips To Make The Best Recipe

Effortless to make. The entire recipe is pretty much just letting the casserole bake in the oven. All you have to do is mix the ingreidents together and add them to the casserole dish.

The flavor. Chicken bacon ranch with potatoes and melted cheese. Does it get any more delicious than that?!

Crowd-favorite. Everyone who takes one bite of this chicken and potato casserole is instantly hooked. It's loved by kids and adults, so whenever you serve it, it's sure to be a hit.

Ingredients

This chicken and potato casserole is made with only a handful of ingredients. And, since they're all so basic, you might already have them at home! 

Anyway, here's everything you'll need to make it:

• 1 pound baby gold potatoes, diced
• ½ pound boneless, skinless chicken breasts (cut into 1-inch cubes)
• ½ cup prepared ranch dressing, divided use
• 1 cup Mexican cheese blend (or cheddar cheese)
• ½ cup cooked and crumbled bacon
• ½ cup diced green onion
• Salt and black pepper, to taste

Simple stuff, right?

By the way, if you have leftover potatoes and bacon, you can use them for lunch the next day in this hearty and delicious 4 Ingredient potato soup recipe. Or, if you want to make another casserole this week, try this ground beef and potato casserole.

How To Make Chicken Potato Casserole

1. Prep: Preheat the oven to 400°F (200ºC). Spray a 9x9 inch baking dish with nonstick cooking spray.

2. Mix the filling: In a large bowl, mix together the diced potatoes, salt and pepper, and ¼ cup of ranch dressing. Pour the potatoes into the prepared baking dish and spread them out evenly.

3. Bake the potatoes: Bake the potatoes for 30 minutes, stirring every 10 minutes, until slightly fork tender.

4. Add the chicken: Add the cubed chicken to the bowl you used for the potatoes, along with salt and pepper and the remaining ranch dressing. Mix everything to combine. Once the potatoes have cooked for 30 minutes, remove the baking dish from the oven and lower the oven temperature to 350°F.

5. Cook the chicken: Top the cooked potatoes evenly with the raw marinated chicken. Cover the baking dish with aluminum foil. Place the baking dish back in the oven and cook the chicken for 20 minutes.

6. Finish and serve: Take the baking dish out of the oven and top it with shredded cheese, bacon, and green onion. Place back in the oven for 8-10 minutes or until the cheese is melted and bubbly. Serve this delicious hearty casserole warm, and enjoy!

Tips To Make The Best Recipe

• Swap the chicken breasts for boneless skinless chicken thighs for a different flavor.
• Save time and use cooked rotisserie chicken or leftover shredded chicken.
• Add cream cheese or sour cream to the ranch dressing for some extra creaminess.
• Use cream of chicken soup with ranch seasoning instead of ranch dressing to make more of a creamy sauce.
• Enhance the flavor by adding garlic powder, fresh garlic, and yellow onion.

How To Store Chicken Potato Casserole

In the fridge: Whatever's left of your chicken and potato casserole, allow it to cool to room temperature and then transfer it to the fridge in an airtight container for about 4 days.

In the freezer: To store it even longer, you can freeze it in a freezer-safe container for about 3 months.

Reheating: Add the potato and chicken casserole back to a casserole dish with a little broth and pop it back in the oven at 350°F for about 10 minutes. To warm it up quicker, you can reheat your casserole in the microwave in 1-minute intervals until warm. Let the frozen casserole thaw in the fridge overnight before reheating.

FAQS About This Chicken and Potato Casserole Recipe

What to serve with chicken and potato casserole?

It's terrific with a side salad like this La Scala chopped salad, or some bread for dipping in the sauce, like these Olive Garden breadsticks.

Can I use russet potatoes instead of baby gold potatoes?

Yes, russet potatoes will work well. Just make sure you peel and dice the potatoes before using them.

Can you cook potatoes and raw chicken?

Yes, since the casserole gets baked again after adding the chicken, it'll completely cook through and kill any bacteria that exists. You'll just want to make sure the chicken reaches an internal temperature of 165°F.

More Casserole Recipes

If you're looking for some more easy casserole recipes, we have a bunch on the blog that you can try out next! 

Here are some reader favorites:

• Million dollar spaghetti casserole
• Cowboy casserole
• Pork chop potato casserole
• Loaded baked potato casserole
• French onion chicken casserole
  
• Chicken mushroom casserole

Oh, and be sure to check us out on YouTube, TikTok, and Instagram! We post new recipes on them every day.