1.5-pound baby gold potatoes
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
salt and pepper, to taste
½ cup prepared ranch dressing, divided use
2 cups Mexican Chees blend
1 cup cooked and crumbled bacon
½ cup diced green onion
Preheat oven to 450F degrees.
Spray a 9″x 13″ baking dish with nonstick cooking spray.
Dice the potatoes into 1-inch cubes.
In a large bowl mix together the diced potatoes, salt & pepper, and ¼ cup ranch dressing.
Scoop the potatoes into the prepared baking dish (save that bowl, we’re going to use it again for the chicken.)
Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won’t be fork-tender quite yet.).
While the potatoes are cooking, add the cubed chicken to the bowl you used for the potatoes and add salt and pepper and the remaining ¼ cup ranch dressing (see my notes below about additional seasoning ideas).
Once the potatoes have cooked for 30 minutes, remove the baking dish from the oven and lower the oven temperature to 400F degrees.
Top the cooked potatoes with the raw marinated chicken.
Cover the baking dish with aluminum foil (Warning: The baking dish will be VERY hot so use oven mitts to do this.)
Place the baking dish back in the oven and cook for an additional 20 minutes (or until the chicken is fully cooked and has reached 165F degrees internal temperature).
Take the baking dish out of the oven and top it with shredded cheese, bacon and green onion.
Place back in the oven for 8-10 minutes (or until cheese is melted and bubbly