Creamy Ranch Chicken & Diced Hashbrown Bake

This Creamy Ranch Chicken & Diced Hashbrown Bake is easy comfort food at its best. Tender chicken, diced hashbrowns, and a creamy ranch-seasoned sauce come together in one pan for a no-fuss dinner the whole family will love. Made with simple ingredients and minimal prep, it’s perfect for busy weeknights when you want something hearty, cozy, and reliable.

Ingredients

• 1–2 cans cream of chicken soup (2 for creamier version)

• 1 packet ranch seasoning mix

• ½ cup milk

• ¼ teaspoon black pepper

• 4 cups frozen diced hashbrowns

• 1½–2 pounds raw chicken, cubed

• ½ cup shredded cheddar cheese (mixed in)

• 1 cup shredded cheddar cheese (for topping)

• Bacon pieces, to taste
  

Instructions

1. Preheat oven to 375°F.

2. In a large bowl, whisk together the cream of chicken soup, ranch seasoning, milk, and black pepper.

3. Add the frozen diced hashbrowns, cubed raw chicken, and ½ cup shredded cheddar cheese. Stir until well combined.

4. Spread evenly into a 9x13 baking dish.

5. Loosely cover with foil and bake for 40 minutes.

6. Remove foil, top with 1 cup shredded cheddar cheese and bacon pieces.

7. Return to the oven and bake uncovered for 30 minutes, until bubbly and the chicken is cooked through.

Let sit for 10 minutes before serving.