In a large bowl mix together the diced potatoes, salt & pepper and 1/4 cup ranch dressing. Note: It’s really important you add a bit of salt & pepper along with the ranch dressing. It makes a difference in the flavor.
Scoop the potatoes into prepared baking dish (save that bowl, we’re going to use it again for the chicken.
Loaded Potato & Ranch Chicken Casserole
- 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 & crumbled bacon
- 1/2 cup diced green onion
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, we're going to use it again for the chicken.)
Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won't 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.
If you can’t find Little Potatoes, just purchase Yukon Gold yellow potatoes and dice them up into 1-inch cubes. You’ll need to purchase enough potatoes so that when you cut them up, they will fill the bottom of your 9 x 13 baking dish.