1. Preheat & Prep the Dressing
-
Preheat oven to 350°F (175°C).
-
In a small bowl, whisk together mayonnaise, milk, and ranch seasoning until smooth. Set aside.
2. Boil the Potatoes
-
Add diced potatoes to a large pot of water.
-
Bring to a boil, then reduce heat and simmer for 10–12 minutes, until fork-tender.
-
Drain and set aside.
3. Cook the Bacon & Aromatics
-
In a 12-inch oven-safe skillet over medium-high heat, cook chopped bacon until crispy.
-
Transfer bacon to a paper towel-lined plate.
-
Drain excess grease, leaving about 2 tablespoons in the skillet.
-
Add diced onion and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds more.
4. Combine the Casserole
-
Add potatoes, chicken, bacon, garlic powder, paprika, red pepper flakes, half of the cheese, salt, and pepper to the skillet.
-
Pour in the ranch dressing and toss until everything is evenly coated.
5. Top & Bake
-
Sprinkle the remaining cheese on top.
-
Bake uncovered for 20–25 minutes, until bubbly and golden.
6. Serve Warm
-
Let cool slightly before serving.
-
Pair with a crisp salad or steamed veggies for a complete meal.
Tips & Variations
-
Swap gouda for mozzarella or Monterey Jack.
-
Garnish with chopped green onions or fresh parsley.
-
Prep ahead: assemble, refrigerate, and bake when ready to serve.
