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Ingredients
Scale
- 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 and crumbled bacon
- 1/2 cup diced green onion
Instructions
- Cut the Baby Boomer Little Potatoes into 1-inch cubes.
- In a bowl, toss the cubed potatoes with 1/4 cup ranch dressing, salt, and pepper.
- Spread coated potatoes in a greased 9×13 inch baking dish.
- Bake in a preheated oven at 450°F for 30 minutes, stirring every 10 minutes.
- Season cubed chicken with remaining ranch dressing, salt, and pepper.
- Layer seasoned chicken over baked potatoes and cover with foil.
- Reduce oven temperature to 400°F and bake for an additional 20 minutes.
- Remove foil and top with cheese, bacon, and green onions.
- Bake for another 8-10 minutes until cheese is melted and bubbly.
Notes
Cut potatoes and chicken into uniform sizes for even cooking.
Experiment with different cheese blends to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 600
- Sugar: 2
- Sodium: 950
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 5
- Protein: 36
- Cholesterol: 150