Print

Loaded Ranch Chicken Potato Broccoli Casserole Easy One-Pan Dinner

loaded ranch chicken potato broccoli casserole - featured image
Print Recipe

This cozy casserole features juicy chicken, crispy potatoes, and tender broccoli baked in a creamy ranch sauce and topped with bubbling cheese. It’s a quick, comforting one-pan meal perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 1/2 pounds Yukon Gold or Russet potatoes, diced into 1/2-inch cubes
  • 3 cups broccoli florets, fresh or frozen (thawed and patted dry if frozen)
  • 1 medium yellow onion, chopped finely
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup sour cream (or Greek yogurt)
  • 1/2 cup mayonnaise
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • Salt, to taste
  • 2 tablespoons fresh chives or parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 12×9-inch casserole dish with olive oil or nonstick spray.
  2. Dice potatoes into 1/2-inch cubes, chop broccoli into bite-sized pieces, cut chicken into 1-inch chunks, and finely dice onion.
  3. In a large bowl, toss potatoes with olive oil, half the ranch seasoning packet, and a pinch of salt until evenly coated.
  4. Add chicken pieces, broccoli florets, and chopped onion to the bowl. Sprinkle with garlic powder, smoked paprika, and black pepper. Toss to combine.
  5. In a separate bowl, whisk together sour cream, mayonnaise, milk, and the remaining ranch seasoning until smooth.
  6. Pour ranch sauce over the chicken, potato, and broccoli mixture. Stir to coat all ingredients, then transfer to the prepared casserole dish and spread evenly.
  7. Sprinkle cheddar, mozzarella, and Parmesan cheeses evenly over the top. Cover loosely with foil for a softer cheese topping, or leave uncovered for a crispier finish.
  8. Bake for 40–45 minutes. After 30 minutes, check for doneness—potatoes should be fork-tender and chicken cooked through (internal temp 165°F). Remove foil for the last 10–15 minutes to brown the cheese.
  9. Let casserole cool for 5–10 minutes before serving. Garnish with chopped chives or parsley if desired.

Notes

For extra crispy edges, broil the casserole for 2–3 minutes at the end. Pat broccoli dry if using frozen to prevent a watery casserole. You can substitute rotisserie chicken for faster prep, and swap potatoes for cauliflower for a low-carb version. Make ahead by assembling and refrigerating up to 24 hours before baking.

Nutrition

Keywords: ranch chicken casserole, one-pan dinner, comfort food, broccoli casserole, easy chicken bake, family meal, weeknight dinner, loaded casserole, cheesy casserole, meal prep

Find it online: https://jodierecipes.com/loaded-ranch-chicken-potato-broccoli-casserole-easy-one-pan-dinner/