Effortless Loaded Potato Ranch Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2/3 cup Ranch dressing (split up)
02 - 2 pounds chicken breast, boneless and skinless, diced into 1-inch chunks
03 - 4 cups Yukon gold potatoes, keep the skins on, cut into 1/2-inch cubes

→ Seasonings

04 - Salt and cracked black pepper, add as much as you like
05 - 1 teaspoon paprika
06 - 1 teaspoon dried oregano
07 - 1 tablespoon dried parsley

→ Toppings

08 - 1/2 cup green onions, sliced up
09 - 1 1/2 cups Mexican-style shredded cheese blend
10 - 1 cup bacon, cooked until crispy and crumbled (about 8-10 slices)

→ Optional Add-ins

11 - 1/2 cup chopped red bell pepper (toss this in with the chicken)
12 - 1/4 cup jarred jalapeños for some heat
13 - 1/2 cup sour cream, dollop on top if you like

# Instructions:

01 - Let your casserole sit out for five minutes after you pull it from the oven. Add the green onions on top. Dish it up nice and hot. Add sour cream if you want.
02 - Layer the bacon crumbles and shredded cheese over the hot casserole. Toss it back in the oven uncovered for ten minutes or until that cheese bubbles up and melts.
03 - Throw some foil over the casserole and slide it back in the oven. Bake for twenty minutes. Make sure the chicken gets to 165°F (use a thermometer if you've got one).
04 - Spread the chicken pieces evenly over the half-cooked potatoes right after 30 minutes of baking. Lower the oven down to 400°F (200°C).
05 - Chop up your chicken into 1-inch pieces while potatoes roast. Toss the chicken in your leftover ranch dressing with a sprinkle of salt and pepper.
06 - Spread your seasoned potatoes in a casserole dish (9×13 inch size is perfect). Bake for half an hour without any cover, giving a good stir every ten minutes so nothing sticks.
07 - Drop the chopped potatoes in a mixing bowl. Pour in half the ranch and shake on the herbs and spices—paprika, oregano, parsley, salt, and pepper. Mix ’em up so every potato is coated well.
08 - Turn your oven on to 450°F (230°C) and let it heat up. Cut potatoes into small cubes, leaving skins on. Rinse off any extra starch and dry them off using paper towels.

# Notes:

01 - Running late? Grab some store-bought bacon bits to save on time.
02 - Best served alongside a crunchy salad or some simple steamed veggies to round things out.
03 - Leftovers? Stash 'em in a sealed container in the fridge—good for up to three days. Reheat in the oven or pop 'em in the microwave.

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