Loaded Potato & Ranch Chicken Casserole

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 1.5 lb bag Baby boomer little potatoes
  • 1/2 cup Green onion

• Condiments

  • 1/2 cup Ranch dressing, prepared

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 2 cups Mexican cheese blend

• Other

  • 1 cup Cooked & crumbled bacon

Found on thecountrycook.net

Description

Directions

• Preheat oven to 450f.
• Spray a 9 x 13 baking dish with nonstick cooking spray.
• Dice your Little Potatoes into 1-inch cubes.
• In a large bowl mix together the diced potatoes, salt & pepper and 1/4 cup ranch dressing.
• Scoop the potatoes into prepared baking dish (save that bowl, were going to use it again for the chicken.)
• Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they wont be fork tender quite yet.).
• While the potatoes are cooking, add the cubed chicken to the bowl you used to the potatoes and add salt and pepper and the remaining 1/4 cup ranch seasoning.
• Once the potatoes have cooked 30 minutes, remove baking dish from the oven and lower the oven temperature to 400F.
• Top the cooked potatoes with the raw marinated chicken.
• Cover the baking dish with aluminum foil (Warning: Baking dish will be VERY hot so use oven mitts to do this.)
• Place baking dish back in the oven and cook for an additional 20 minutes (or until chicken is fully cooked.)
• Take baking dish out of the oven and top with shredded cheese, bacon and green onion.
• Place back in oven for 8-10 minutes until cheese is melted and bubbly.

Nutrition