Loaded Ranch Chicken Potato Bake
Savory, zesty, warm and filling. This family-friendly casserole is an instant favorite, and we haven’t even mentioned the bacon. Take comfort in HVR seasoned roasted potatoes and chicken topped with melted cheese, scallions, and yes, bacon. Don’t think about seconds. Start planning on thirds.
Ingredients (8)
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medium Yukon Gold or red-skinned potatoes, cut into 1-inch pieces 5
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olive oil, divided ¼ cup
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Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, divided 1 tablespoon
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boneless skinless chicken breasts or thigh, cut into 1-inch pieces 1½ pounds
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cheddar cheese or Monterey Jack cheese, shredded 2 cups
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bacon, cooked and crumbled 4–6 slices
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scallions, sliced thin 2
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sour cream or
Hidden Valley® Original Ranch® Dressing , for topping (optional)
Steps (4)
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1
Preheat oven to 425°F. Grease a 9×13-inch baking dish with olive oil or non-stick spray. Toss the potatoes with half of the olive oil and half of the seasoning mix and spread in the baking dish; place in oven.
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2
While the potatoes cook (without disturbing), toss the chicken in the remaining olive oil and seasoning mix and let sit. After 25 minutes, remove the potatoes from the oven and toss with the chicken.
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3
Spread out evenly in the pan and return to the oven for another 20–25 minutes, until chicken is cooked through and potatoes are crisp.
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4
Sprinkle the potatoes and chicken evenly with the cheese, crumbled bacon, and scallions and bake another 5–6 minutes, until cheese is melted. Top with sour cream or ranch dressing and serve warm.
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