Ultimate Chicken Bacon Ranch Potato Bake

Ingredients:

• 1.5 pounds of baby gold potatoes
• 2 pounds of boneless, skinless chicken breasts, cubed into 1-inch pieces
• Salt and pepper, to taste
• ½ cup of prepared ranch dressing, divided
• 2 cups of Mexican cheese blend
• 1 cup of cooked and crumbled bacon
• ½ cup of diced green onion

Instructions:

1. Preheat the oven to 400°F (200°C). Grease a 9″x13″ baking dish with nonstick cooking spray.
2. Dice the baby gold potatoes into 1-inch cubes.
3. In a large bowl, toss the diced potatoes with salt, pepper, and ¼ cup of ranch dressing until evenly coated.
4. Transfer the seasoned potatoes to the prepared baking dish, spreading them out evenly.
5. Bake the potatoes for 30 minutes, stirring every 10 minutes, until they are almost fully cooked but still slightly firm.
6. While the potatoes are baking, in the same bowl used for the potatoes, combine the cubed chicken with salt, pepper, and the remaining ¼ cup of ranch dressing. Ensure the chicken is evenly coated.
7. Once the potatoes have baked for 30 minutes, remove the baking dish from the oven and reduce the oven temperature to 400°F (200°C).
8. Spread the marinated raw chicken evenly over the cooked potatoes in the baking dish.
9. Cover the baking dish with aluminum foil, being careful as it will be hot, and return it to the oven.
10. Bake for an additional 20 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
11. Remove the baking dish from the oven and sprinkle the shredded cheese, crumbled bacon, and diced green onion over the top.
12. Return the dish to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly.
13. Serve hot and enjoy this delicious Chicken Bacon Ranch Potato Bake!