Description
This casserole features tender chicken, crispy beef bacon, cheesy potatoes, and creamy ranch flavor for a comforting meal.
Ingredients
- 4 cups Yukon gold potatoes, diced
- 2 pounds boneless skinless chicken breast, cut into 1 inch cubes
- 2/3 cup ranch dressing, divided
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup cooked and crumbled beef bacon
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
Instructions
- Preheat oven to 450 degrees F. Lightly grease a 9 x 13 inch baking dish with olive oil.
- In a large bowl, toss diced potatoes with 1/3 cup ranch dressing, dried parsley, oregano, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread potatoes evenly into the prepared baking dish.
- Bake uncovered for 30 minutes, stirring every 10 minutes for even browning.
- Reduce oven temperature to 400 degrees F.
- In the same bowl, combine chicken cubes with the remaining 1/3 cup ranch dressing, remaining salt, and remaining black pepper.
- Spoon seasoned chicken evenly over the partially cooked potatoes.
- Cover dish tightly with foil and bake for 20 minutes until chicken is nearly cooked through.
- Remove foil and sprinkle beef bacon and shredded cheese evenly over the casserole.
- Return casserole to oven uncovered and bake for 10 more minutes until cheese is melted and chicken reaches 165 degrees F.
- Remove from oven and top with chopped green onions before serving.
- Refrigerate leftovers within 2 hours and reheat thoroughly before serving again.
Notes
- Cut potatoes into evenly sized cubes for consistent cooking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American