°1.5 pounds of golden potatoes
°2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
°Salt and pepper to taste
°1 cup prepared ranch dressing, divided to use
°2 cups mexican cheese mix
°1 c cook and crumbled bacon
°C green onion, cut to cubes
Preheat oven 450 degrees F.
Spraying 9″ x 13″ baking dish with nonstick cook spray.
Cut the potatoes into one-inch cubes.
In a large bowl, combine potato cubes, salt, pepper, and ½ cup ranch dressing.
Place the potatoes in the prepared baking dish (reserve this bowl, we will use it again for the chicken).
Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost done (the fork won’t soften yet.).
While the potatoes are cooking, add the chicken cubes to the pot you used with the potatoes and add salt, pepper, and the remaining ¼ cup ranch dressing (see my notes below on additional seasoning ideas).
Once the potatoes have simmered for 30 minutes, remove the baking dish from the oven and reduce the oven temperature to 400 F.
Cover the cooked potatoes with the seasoned raw chicken.
Cover the baking dish with aluminum foil (Warning: the baking dish will be very hot, so use oven mitts to do this.)
Place the baking dish in the oven again and cook for an additional 20 minutes (or until chicken is completely cooked through and reaches an internal temperature of 165 F).
Remove the baking dish from the oven and cover with shredded cheese, bacon, and green onions.
Place back in the oven for 8-10 minutes (or until cheese has melted and bubbles).
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