Creamy Chicken Bacon Ranch Potato Bake Recipe

Ingredients

• 3 pounds russet potatoes (about 6–7 medium), cut into 1 inch chunks
• 1/3 cup avocado oil or olive oil
• 2 tablespoons hot sauce
• 1 tablespoon garlic powder
• 1 (1 ounce) Ranch seasoning packet, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds fresh boneless skinless chicken breasts, cut into 1 inch chunks
• 1 cup bacon bits (homemade bacon bits are recommended)
• 1 cup shredded cheddar cheese
• Sliced green onions for topping (optional)

Instructions

1. 1

   Prep potatoes: Preheat your oven to 425°F. Place the potato chunks in a large mixing bowl and add the oil, hot sauce, garlic powder, 1 tablespoon of the Ranch seasoning packet, salt, and black pepper. Mix well to coat all potatoes evenly. Use a slotted spoon to transfer the potatoes to a 9×13 inch casserole dish, leaving any excess oil and seasonings in the bowl for the chicken.

2. 2

   Cook potatoes: Roast the potatoes in the preheated oven for a total of 45 minutes, stirring every 15 minutes to ensure they cook evenly and develop a crispy exterior.

3. 3

   Prep chicken: Cut chicken into 1 inch chunks if not already done. Add the chicken to the same bowl that held the potatoes along with the remaining Ranch seasoning packet. Toss the chicken in the leftover oil and seasonings until fully coated. Set aside while potatoes roast.

4. 4

   Put it together: After the potatoes have finished roasting for 45 minutes, remove the dish from the oven and stir the potatoes one last time. Spread about two-thirds of the bacon bits evenly over the potatoes, followed by half a cup of the shredded cheddar cheese. Layer all the raw chicken chunks on top of the potatoes and cheese in as close to a single layer as possible. Scatter the remaining bacon bits and the rest of the cheese on top of the chicken.

5. 5

   Bake & serve: Return the casserole dish to the 425°F oven and bake for 15 to 20 minutes, or until the chicken is fully cooked and the cheese has melted and bubbly. Serve warm, optionally garnished with sliced green onions. Store leftovers in an airtight container and enjoy within 4 days.