Ranch Chicken Casserole Recipe

Name: Ranch Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 12 lbs chicken parts, rinsed (12 pieces); 30 ounces frozen shredded hash browns, thawed; 2 (10 1/2 ounce) cans condensed cream of mushroom soup; 1 cup ranch salad dressing; 1 cup sour cream; 2 cups cheddar cheese; 2 teaspoons instant minced onion; ½ teaspoon seasoning salt; 2 cups flour; 2 eggs; ½ cup milk; 1 (12 ounce) can fried onions; ½ cup vegetable oil

Servings: persons

4 12 lbs chicken parts, rinsed (12 pieces)
30 ounces frozen shredded hash browns, thawed
2 (10 1/2 ounce) cans condensed cream of mushroom soup
1 cup ranch salad dressing
1 cup sour cream
2 cups cheddar cheese
2 teaspoons instant minced onion
½ teaspoon seasoning salt
2 cups flour
2 eggs
½ cup milk
1 (12 ounce) can fried onions
½ cup vegetable oil

1
Put oil in heavy fry pan and heat on medium until hot.
2
Combine eggs and milk, mix well.
3
Add salt and pepper to taste.
4
Combine flour and salt and pepper to taste in large zip lock bag.
5
A few pieces at a time, place chicken in egg mix, then in bag of flour and shake.
6
Remove from bag, shake off excess and place in pan of hot oil.
7
Repeat and cook chicken parts until partially cooked and browned on exterior.
8
Interior will cook in oven.
9
While chicken is browning, combine soup, salad dressing, sour cream, onion half the cheese and seasoning salt in a large bowl.
10
Add thawed hash browns and toss to coat with sauce.
11
Place hash browns in large baking dish, greased.
12
Top potato mixture with browned chicken parts.
13
Sprinkle the top of casserole with the rest of the cheese and top the cheese with the fried onions.
14
Bake at 350 for one hour, 15 min to 1.5 hours.
15
Cover top with foil if it gets too brown.

1104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 12 lbs chicken parts, rinsed (12 pieces), 30 ounces frozen shredded hash browns, thawed, 2 (10 1/2 ounce) cans condensed cream of mushroom soup, 1 cup ranch salad dressing, and more.

Yes, Ranch Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ranch Chicken Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions