Chicken Bacon Ranch Casserole With Potatoes
A comforting American-style dinner that layers creamy ranch-marinated chicken, tender roasted potatoes, smoky bacon, and melty cheese into a single satisfying bake.
Ingredients
- ½ cup diced green onion
- 1 1.5 lb bag of Baby Boomer Little Potatoes or Yukon Gold yellow potatoes
- 2 cups shredded Mexican cheese blend
- Salt and pepper to taste
- ½ cup prepared ranch dressing divided
- 1 cup cooked and crumbled bacon
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
Instructions
- Preheat the oven to 450°F.
- Lightly coat a 9x13-inch casserole dish with nonstick cooking spray or oil.
- Dice the potatoes into 1-inch chunks.
- In a large bowl, combine the diced potatoes with ¼ cup of ranch dressing, seasoning generously with salt and pepper.
- Evenly spread the seasoned potatoes in the prepared casserole dish.
- Roast the potatoes for 30 minutes, stirring once midway through to promote even browning.
- While the potatoes roast, coat the chicken pieces with the remaining ¼ cup ranch dressing and allow them to marinate.
- Once the potatoes are par-cooked, layer the marinated chicken evenly over the top. Cover the dish with aluminum foil and bake for an additional 20 minutes, or until the chicken is fully cooked through.
- Remove the foil and scatter the cooked bacon, shredded cheese, and diced green onions over the surface.
- Return the dish to the oven, uncovered, and bake for a final 10 minutes, or until the cheese has melted and is bubbling.