This Lightened Up Chicken and Potato Ranch Casserole is packed with protein-rich chicken, tender potatoes, and flavorful lightened up ranch dressing! It’s a quick and easy casserole that your whole family will enjoy!

Makes 8 servings

Are you looking for a quick, casserole that everyone will love? And even better, a recipe that uses basic ingredients? If so, this chicken and potato ranch casserole is the recipe for you! It’s simple to make and will please even the pickiest eaters! Filling and irresistibly delicious!

What ingredients do I need to make this Lightened Up Chicken and Potato Ranch Casserole?

• White potatoes- chopped into bite sized pieces.
• Boneless skinless chicken breasts or tenders-chopped into bite sized pieces.
• Salt and pepper-to taste. 
• Garlic powder – for flavor.
• Smoked or regular paprika– for flavor.
• Kraft or Hellmann’s Light Mayonnaise– for ranch dressing.
• Non fat plain Greek or regular yogurt – I like to use a combination of both light mayo and Greek yogurt for added protein. You really won’t tase the Greek yogurt once it’s been mixed with ranch dressing and light mayo.
• Milk of your choice – I like to use Fairlife skim milk for added protein. You could use unsweetened almond, coconut, or soy.
• Ranch dressing seasoning mix-for flavor.
• Reduced fat sharp cheddar cheese-shredded. 
• Precooked bacon-crumbled. 
• Fresh chives or scallions-finely chopped for garnish. 

How do I make this Lightened Up Chicken and Potato Ranch Casserole?

Preheat oven to 425 degrees.

Spray a 9×13 baking dish with nonstick cooking spray. Place the chopped potatoes in a baking dish. Roast for 45 minutes total, stirring every 15 minutes or until potatoes are cooked evenly.

Meanwhile, place bite sized chicken pieces in a bowl and season with the salt, pepper, garlic powder, and paprika.

Use your hands to blend the seasoning so that each piece of chicken is coated with seasoning.

After the potatoes have cooked. Remove from oven. Add chicken on top of the potatoes in a single layer as possible.

In a medium bowl whisk together light mayo, Greek yogurt, milk, and ranch dressing.

Spread ranch mixture over the top of the potatoes and chicken.

Bake at 425 degrees for 20-25 minutes, or until the chicken is completely cooked.

Remove from oven and add cheese and bacon crumbles.

Bake for another 2 minutes or until cheese is melted. 

Garnish with chives or green onions, if desired.

Store in an airtight container in the refrigerator for up to 5 days. 

Ingredients: 

• 1.5 lbs. potatoes, chopped into bite sized pieces
• 2 lbs boneless skinless chicken breasts or thighs, chopped into bite sized pieces
• Salt, pepper, to taste 
• 1 tsp garlic powder 
• 1 tsp smoked or regular paprika
• 1/4 cup Kraft or Hellmann’s Light Mayonnaise
• 1/2 cup non fat plain Greek or regular yogurt 
• 1 cup milk of your choice -( skim, unsweetened almond or coconut or soy) I like to use Fairlife skim milk for added protein. 
• 1 ( 1 oz.) packet ranch dressing seasoning mix
• 1/2 cup reduced fat sharp cheddar cheese, shredded 
• 8 slices precooked bacon, crumbled 
• Fresh chives or scallions, finely chopped for garnish 

Directions 

1. Preheat oven to 425 degrees. Spray a 9×13 baking dish with nonstick cooking spray. Place the chopped potatoes in a baking dish. Roast for 45 minutes total, stirring every 15 minutes or until potatoes are cooked evenly.
2. Meanwhile, place bite sized chicken pieces in a bowl and season with the salt, pepper, garlic powder, and paprika. Use your hands to blend the seasoning so that each piece of chicken is coated with seasoning.
3. After the potatoes have cooked. Remove from oven. Add chicken on top of the potatoes in a single layer as possible.
4. In a medium bowl whisk together light mayo, Greek yogurt, milk, and ranch dressing.
5. Spread ranch mixture over the top of the potatoes and chicken.
6. Bake at 425 degrees uncovered for 20-25 minutes, or until the chicken is completely cooked
7. Remove from oven and add cheese and bacon crumbles. Bake for another 2 minutes or until cheese is melted. 
8. Garnish with chives or green onions, if desired.
9. Store in an airtight container in the refrigerator for up to 5 days. 

Makes 8 ( 1/8th of the 9×13 dish) servings

4 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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