Cuisine: American

Category: Dinner

Keywords: chicken bacon ranch casserole, cheesy potato bake, skillet casserole, weeknight dinner

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 6–8 servings

Introduction

Creamy, crispy, and packed with flavor, this Cheesy Chicken Bacon Ranch Potatoes casserole delivers everything you love about the classic combination—tender potatoes, juicy rotisserie chicken, smoky bacon, and a duo of melted cheeses—all tossed in a tangy ranch dressing and baked until bubbling. It is a reliable, crowd-pleasing skillet dinner that preps quickly, reheats beautifully, and lands squarely in weeknight-hero territory. At tinsuf, we focus on dependable, family-friendly recipes that taste like comfort with every bite, and this one absolutely qualifies.

Ingredients

• 1 cup mayonnaise
• 1 cup whole milk
• 1 packet ranch seasoning mix (about 2 tablespoons)
• 2½ pounds yellow or red potatoes, cut into bite-size pieces
• 8 slices bacon, chopped
• 1 cup diced white onion
• 3 cloves garlic, minced
• 3 cups chopped rotisserie chicken
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 1 cup shredded smoked gouda
• 2 cups shredded cheddar cheese
• 1 teaspoon fine salt
• ½ teaspoon black pepper
• Chopped green onions or parsley, for garnish

Instructions

1. Preheat & Make Dressing
   Preheat oven to 350°F (175°C). In a small bowl, whisk mayonnaise, milk, and ranch seasoning until smooth; set aside.
2. Parboil Potatoes
   Place potatoes in a large pot of cold water. Bring to a boil; reduce to a simmer and cook 10–12 minutes until fork-tender. Drain well and set aside.
3. Cook Bacon & Aromatics
   In a 12-inch oven-safe skillet over medium-high heat, cook chopped bacon until crisp. Transfer to a paper towel–lined plate. Pour off excess fat, leaving about 2 tablespoons in the pan. Add onion; sauté 2–3 minutes. Stir in garlic; cook 30 seconds.
4. Combine
   Add parboiled potatoes, chopped chicken, cooked bacon, garlic powder, smoked paprika, red pepper flakes, half of the cheeses, salt, and pepper to the skillet. Pour in the ranch dressing and toss until evenly coated.
5. Top & Bake
   Smooth into an even layer and sprinkle with remaining cheeses. Bake uncovered 20–25 minutes, until the casserole is bubbly and the cheese is golden.
6. Serve
   Let rest for 5 minutes. Garnish with chopped green onions or parsley and serve warm.

Troubleshooting & Consistency Tips

• If the casserole looks dry before baking, add 2–3 tablespoons milk and toss again.
• Drain potatoes thoroughly after boiling; excess water will thin the dressing.
• Cheese browning too fast? Tent loosely with foil for the final 5–10 minutes.
• Prefer crispier potatoes? Roast parboiled potatoes at 425°F (220°C) for 10 minutes, then proceed with the recipe.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat, covered, at 325°F (165°C) until warmed through, or microwave in short bursts.
To make ahead, assemble through the “Combine” step, cover, and refrigerate up to 24 hours. Top with the remaining cheese and bake just before serving.
This casserole can be frozen (tightly wrapped) for up to 2 months; thaw overnight in the refrigerator before baking.

Why This Recipe Works

Parboiling ensures tender potatoes that hold their shape, while crisp bacon and a blend of gouda and cheddar deliver smoky depth and a melty finish.
The ranch dressing binds everything in a creamy, well-seasoned sauce so every bite carries herby tang and richness.
Using rotisserie chicken keeps prep simple without sacrificing flavor, making this an ideal, reliable weeknight bake.

Expert Tips

• Swap smoked gouda for Monterey Jack or mozzarella if you prefer a milder melt.
• Stir in steamed broccoli florets or peas for extra vegetables.
• For a lighter version, replace half the mayonnaise with plain Greek yogurt.
• Finish with a squeeze of lemon to balance richness just before serving.