Chicken Bacon Ranch Potato Bake
Ingredients:
1.5 pounds baby gold potatoes
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and pepper, to taste
½ cup prepared ranch dressing, divided use
2 cups shredded Mexican cheese blend
1 cup cooked and crumbled bacon
½ cup diced green onion
Instructions:
Preheat and Prepare:
Preheat your oven to 450°F. Spray a 9″x 13″ baking dish with nonstick cooking spray.
Prepare Potatoes:
Dice the baby gold potatoes into 1-inch cubes. In a large bowl, mix them with salt, pepper, and ¼ cup of ranch dressing.
Bake Potatoes:
Transfer the seasoned potatoes into the prepared baking dish. Bake for 30 minutes, stirring every 10 minutes, until they are almost fully cooked.
Prepare Chicken:
While the potatoes are baking, place the cubed chicken in the same bowl used for the potatoes. Season with salt, pepper, and the remaining ¼ cup of ranch dressing.
Combine and Bake:
Once the potatoes are done, lower the oven temperature to 400°F. Top the cooked potatoes with the marinated raw chicken. Cover the baking dish with aluminum foil.
Cook Chicken:
Bake for an additional 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
Add Toppings:
Remove the dish from the oven and uncover. Sprinkle shredded cheese, crumbled bacon, and diced green onion over the chicken and potatoes.
Final Bake:
Return the baking dish to the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
Serve and Enjoy:
Serve this delicious Chicken Bacon Ranch Potato Bake hot, garnished with extra green onions if desired.
