AuthorAmberly ByrdDifficultyIntermediateYield: 6 Servings
Preheat oven to 450 degrees F.
Spray casserole dish with nonstick cooking spray.
Dice small potatoes and place into large bowl, add 1 tsp salt, 1 tsp pepper, 1 tbsp olive oil, and 1 packet dry ranch. Toss until well mixed.
Place potatoes into prepared casserole dish. ( save that bowel we are going to use it again for the chicken.)
Bake potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked
( they will not be fork tender yet).
While the potatoes are cooking, add the cubed chicken to the bowel you used for the potatoes. Add 1 tsp of salt, 1 tsp of black pepper, 1 tbsp of olive oil, and 1 packet dry ranch
Once the potatoes have cooked for 30 minutes, remove casserole dish from oven and lower oven to 400 degrees F.
Top the cooked potatoes with the raw marinated chicken.
Cover the casserole dish with aluminum foil (Warning: Casserole dish will be VERY hot so use oven mitts to do this).
Place casserole dish back into the oven and cook for an additional 20 minutes ( or until chicken is fully cooked).
Take casserole dish out of oven and top with shredded cheese, bacon, and green onions.
Place back into oven for 8-10 minutes until cheese is melted and bubbly.
Ingredients
Directions
Preheat oven to 450 degrees F.
Spray casserole dish with nonstick cooking spray.
Dice small potatoes and place into large bowl, add 1 tsp salt, 1 tsp pepper, 1 tbsp olive oil, and 1 packet dry ranch. Toss until well mixed.
Place potatoes into prepared casserole dish. ( save that bowel we are going to use it again for the chicken.)
Bake potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked
( they will not be fork tender yet).
While the potatoes are cooking, add the cubed chicken to the bowel you used for the potatoes. Add 1 tsp of salt, 1 tsp of black pepper, 1 tbsp of olive oil, and 1 packet dry ranch
Once the potatoes have cooked for 30 minutes, remove casserole dish from oven and lower oven to 400 degrees F.
Top the cooked potatoes with the raw marinated chicken.
Cover the casserole dish with aluminum foil (Warning: Casserole dish will be VERY hot so use oven mitts to do this).
Place casserole dish back into the oven and cook for an additional 20 minutes ( or until chicken is fully cooked).
Take casserole dish out of oven and top with shredded cheese, bacon, and green onions.
Place back into oven for 8-10 minutes until cheese is melted and bubbly.