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Loaded Potato Ranch Chicken Casserole

Yields6 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

Yield: 6 Servings

 1.50 lbs Small Potatoes
 2 lbs Boneless Skinless Chicken Breast
 1 tbsp Salt
 1 tbsp Black Pepper
 2 Packets Dry Ranch ( Hidden Valley)
 2 cups Mexican Blend Shredded Cheese
 1 cup Cooked and Crumbled Bacon
 ½ cup Diced Green Onions
 2 tbsp Olive Oil
1

Preheat oven to 450 degrees F.

2

Spray casserole dish with nonstick cooking spray.

3

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.

4

Place potatoes into prepared casserole dish. ( save that bowel we are going to use it again for the chicken.)

5

Bake potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked
( they will not be fork tender yet).

6

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

7

Once the potatoes have cooked for 30 minutes, remove casserole dish from oven and lower oven to 400 degrees F.

8

Top the cooked potatoes with the raw marinated chicken.

9

Cover the casserole dish with aluminum foil (Warning: Casserole dish will be VERY hot so use oven mitts to do this).

10

Place casserole dish back into the oven and cook for an additional 20 minutes ( or until chicken is fully cooked).

11

Take casserole dish out of oven and top with shredded cheese, bacon, and green onions.

12

Place back into oven for 8-10 minutes until cheese is melted and bubbly.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 660Calories from Fat 38
% Daily Value *
Cholesterol 181mg61%
Sodium 982mg41%
Potassium 1148mg33%
Total Carbohydrate 23g8%

Dietary Fiber 2g8%
Sugars 2g
Protein 53g106%
Vitamin A 13%
Vitamin C 32%
Calcium 55.3%
Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.