2poundsboneless, skinless chicken breasts,cut into 1-inch cubes
salt and pepper,to taste
½cupprepared ranch dressing,divided use
2cupsMexican Chees blend
1cupcooked and crumbled bacon
½cupdiced green onion
Preheat oven to 450F degrees. Spray a 9"x 13" baking dish with nonstick cooking spray.
Dice the potatoes into 1-inch cubes.
In a large bowl mix together the diced potatoes, salt & pepper and ¼ cup ranch dressing.
Pour the potatoes into prepared baking dish and spread out evenly (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 for the potatoes and add salt and pepper and the remaining ¼ cup ranch dressing (see my notes below about additional seasoning ideas).
Once the potatoes have cooked 30 minutes, remove baking dish from the oven and lower the oven temperature to 400F degrees.
Top the cooked potatoes evenly 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 and has reached 165F degrees internal temperature).
Take baking dish out of the oven and top with shredded cheese, bacon and green onion.
Place back in oven for 8-10 minutes (or until cheese is melted and bubbly).
Leftovers can be stored in a covered container, in the refrigerator, for 2 days. It can also be frozen in a freezer safe container for up to 2 months. Allow to come to room temperature, then microwave to reheat.
Chicken thighs can be used instead of chicken breasts.
Don't forget to also season the chicken and the potatoes with salt and pepper. In addition, try adding some garlic powder and/or paprika to your seasonings.