PIONEER WOMAN CHICKEN BACON RANCH CASSEROLE WITH POTATOES
Cheesy, rich, smokey, and heavenly are only a couple of words that strike a chord while attempting to depict this chicken bacon ranch casserole with potatoes.
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Servings: 4
Ingredients
- 1 1,5 B bag of Baby Boomer Little Potatoes (or Yukon Gold Yellow Potatoes)
- Salt and pepper to taste
- ½ cup prepared ranch dressing divided
- 2 lbs skinless boneless chicken breasts cut into 1-inch cubes
- 1 cup cooked and crumbled bacon
- 2 cups Mexican Cheese Blend
- ½ cup diced green onion
Instructions
- Preheat oven to 450F
- Grease a 9x13 inch casserole dish with oil spray
- Cut potatoes into one-inch dice
- In a large mixing bowl, mix potatoes with ¼ cup ranch dressing. Add salt and pepper to taste
- Transfer potatoes to the greased casserole dish
- Bake potatoes for 30 minutes, mixing one time through cooking to ensure they all cook evenly.
- Meanwhile, mix chicken with ¼ cup ranch dressing and marinate while potatoes cook
- 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
- Bake for 10 more minutes, uncovered until the cheese is melted and bubbly.
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