LOADED POTATO RANCH CHICKEN CASSEROLE

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

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

Directions

Cut the potatoes into 1-inch cubes. Add 1/4 cup ranch dressing, salt, and pepper, and stir. Place the potatoes in a greased baking dish (9 * 13 inches). Place in the oven at 450 F. Stir every 10 minutes for half an hour.

Slice chicken breasts 1 ", add remaining ranch dressing, salt, and pepper, and stir. Place on top of potatoes, cover with a piece of foil. Reduce temperature to 400 F. Return casserole to the oven for 20 minutes or until chicken is done.

Remove casserole, remove foil, sprinkle with grated cheese, fried bacon, and green onions on top. Place in the oven for 8-10 minutes, until cheese melts and begins to bubble.