CHICKEN BACON RANCH CASSEROLE WITH POTATOES

INGREDIENTS

• 1 (1.5 lb) bag Baby Boomer Little Potatoes (or Yukon Gold Yellow Potatoes)
• 2 lbs skinless boneless chicken breasts cut into 1-inch cubes
• Salt to taste
• Pepper to taste
• ½ cup prepared ranch dressing divided
• 2 cups Mexican Cheese Blend
• 1 cup cooked and crumbled bacon
• ½ cup diced green onion

INSTRUCTIONS

1. 1 Preheat oven to 450F
2. 2 Grease a 9x13 inch casserole dish with oil spray
3. 3 Cut potatoes into one-inch dice
4. 4 In a large mixing bowl, mix potatoes with ¼ cup ranch dressing. Add salt and pepper to taste
5. 5 Transfer potatoes to the greased casserole dish
6. 6 Bake potatoes for 30 minutes, mixing one time through cooking to ensure they all cook evenly.
7. 7 Meanwhile, mix chicken with ¼ cup ranch dressing and marinate while potatoes cook
8. 8 When potatoes are done, place chicken on top of potatoes and bake 20 mins more (covered with aluminum foil) or until chicken is done. Take the casserole dish out of the oven and top chicken and potatoes with crumbled bacon, cheese, and green onions
9. 9 Bake for 10 more minutes, uncovered until the cheese is melted and bubbly.