LOADED POTATO RANCH CHICKEN CASSEROLE
Chicken bacon ranch casserole with potatoes is an all-inclusive dish. Very tasty, very satisfying, and easy to prepare!
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Servings: 6
Ingredients
- 1 (1.5 lb) bag Baby Boomer Little Potatoes
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- salt & pepper, to taste
- 1/2 cup prepared ranch dressing, divided use
- 2 cups Mexican Cheese Blend
- 1 cup cooked and crumbled bacon
- 1/2 cup diced green onion
Instructions
- Cut the potatoes into 1-inch cubes. Add 1/4 cup ranch dressing, salt, and pepper, and stir. Place the potatoes in a greased baking dish (9 * 13 inches). Place in the oven at 450 F. Stir every 10 minutes for half an hour.
- Slice chicken breasts 1 ", add remaining ranch dressing, salt, and pepper, and stir. Place on top of potatoes, cover with a piece of foil. Reduce temperature to 400 F. Return casserole to the oven for 20 minutes or until chicken is done.
- Remove casserole, remove foil, sprinkle with grated cheese, fried bacon, and green onions on top. Place in the oven for 8-10 minutes, until cheese melts and begins to bubble.
Notes
- When pickling potatoes and chicken in ranch dressing, be sure to add an extra pinch of salt and pepper for a brighter taste.
- Replace Mexican Cheese Blend with a mixture of old cheddar and hard Swiss cheese.