Chicken, Bacon, and Ranch Potato Bake

• 2 cups diced cooked chicken
• 8 oz bacon, cooked and crumbled
• 4 cups diced potatoes
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons ranch seasoning mix
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup chopped green onions
• 2 cups crushed potato chips

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a greased 9x13 inch baking dish, layer half of the diced potatoes.
3. 3 Top with half of the chicken, bacon, and cheeses.
4. 4 In a bowl, mix sour cream, mayonnaise, and ranch seasoning until smooth.
5. 5 Spread the ranch mixture over the layer in the dish.
6. 6 Add another layer of remaining potatoes, chicken, bacon, and cheeses.
7. 7 Sprinkle black pepper and garlic powder over the top.
8. 8 Bake uncovered for 45 minutes, or until potatoes are tender.
9. 9 Remove from oven, top with green onions and crushed potato chips.
10. 10 Return to oven and bake for another 5-10 minutes, until cheese is bubbly and potato chips are golden.

Equipment

• 9x13 inch baking dish
• mixing bowl
• baking sheet

Variations

• Add jalapeños for a spicy kick.
• Substitute bacon with turkey bacon for a lighter option.

Substitutions

• Use Greek yogurt in place of mayonnaise for a healthier twist.
• Substitute ranch seasoning with a packet of taco seasoning for a Mexican flair.

Pairings

• Cornbread
• Steamed broccoli

Nutrition

Tips

• For a quicker version, use store-bought rotisserie chicken.
• Feel free to add extra veggies like diced bell peppers or mushrooms for added texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake another 10-15 minutes until heated through.

Serving Suggestions

• Serve with a fresh green salad for a balanced meal.
• Pairs well with warm dinner rolls.

FAQ