Ingredients
Scale
- 4 cups Yukon gold potatoes, unpeeled and diced – These potatoes add a buttery, creamy texture. Their thin skin gives a nice texture contrast when cooked, and there’s no need to peel, making prep easier!
- 2 lbs boneless, skinless chicken breast, cut into 1-inch dice – The diced chicken breast becomes tender and flavorful when baked with the ranch dressing.
- ⅔ cup Ranch dressing, divided – Creamy and herby, the ranch dressing adds tang and flavor while helping keep the chicken and potatoes moist during baking.
- 1 tablespoon dried parsley – Adds a touch of freshness and enhances the overall flavor.
- 1 teaspoon dried oregano – Provides a hint of earthy aroma and balances out the richness.
- 1 teaspoon paprika – Adds a subtle warmth and color to the dish without overwhelming the flavors.
- Salt and pepper to taste – Essential for seasoning the chicken and potatoes.
- 1 cup cooked, shredded chicken – Adding a bit more chicken brings extra protein and a delightful, tender texture to the dish.
- 1 ½ cups shredded Mexican cheese blend – A combination of cheeses like Monterey Jack, cheddar, and asadero melts beautifully and gives the casserole a creamy, cheesy top.
- ½ cup green onions, chopped – These add a fresh, slightly pungent bite to the finished dish, enhancing both flavor and presentation.
Instructions
- Prepare the Potatoes:
- Preheat your oven to 450°F (232°C). In a medium-sized bowl, combine the diced potatoes with ⅓ cup of ranch dressing, parsley, oregano, paprika, salt, and pepper. Toss to coat the potatoes evenly with the seasonings and dressing.
- Spread the potatoes in a 9 x 13-inch casserole dish in an even layer. Bake the potatoes for 30 minutes, uncovered, stirring every 10 minutes to ensure even cooking.
- Prepare the Chicken:
- While the potatoes are cooking, add the diced chicken to the same bowl used for the potatoes. Mix in the remaining â…“ cup of ranch dressing, season with salt and pepper to taste, and toss until the chicken is well-coated.
- Assemble the Casserole:
- After 30 minutes of baking, remove the potatoes from the oven and lower the oven temperature to 400°F (204°C).
- Layer the coated diced chicken on top of the partially cooked potatoes in the casserole dish. Cover with foil and bake for an additional 20 minutes.
- Add Cheese and Shredded Chicken:
- Remove the casserole from the oven, uncover it, and sprinkle the shredded chicken and Mexican cheese blend evenly over the top.
- Return the dish to the oven, baking for another 10 minutes, or until the cheese is melted and bubbly.
- Finish and Garnish:
- Remove the casserole from the oven and let it cool for a few minutes. Sprinkle chopped green onions on top for a fresh pop of color and flavor.
- Serve warm and enjoy!
Notes
- Substitute Potatoes: Try sweet potatoes for a slightly sweeter and nutrient-packed alternative.
- Alternative Protein: For extra protein, add black beans or chickpeas, or use diced turkey instead of chicken for a twist.
- Add Vegetables: For extra color and flavor, consider adding veggies like bell peppers, zucchini, or cherry tomatoes before baking.
- Cheese Swap: Use sharp cheddar, mozzarella, or pepper jack cheese instead of the Mexican blend to suit your flavor preference.
- Make it Spicy: Add a dash of cayenne pepper or chopped jalapeños for a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking