Chicken Potato Bake

about the recipe

Chicken Bacon Ranch Potato Bake will become a family favorite! Tender chunks of golden roasted potatoes and crispy bacon come together with juicy ranch-seasoned chicken, all smothered in melty cheddar and parmesan cheese. It’s a crave-worthy, cheesy casserole that hits all the right notes: savory, creamy, and irresistibly satisfying.

INGREDIENTS

– 8 ounces bacon diced – 1 ½ pounds russet potatoes washed and cubed – 2 tablespoons avocado oil divided – 1 packet dry ranch seasoning divided – 1 ½ pounds chicken breast or thighs cubed – 1 teaspoon salt – 8 ounces cheddar cheese grated – 4 ounces parmesan cheese grated – For garnish: green onion parsley

– Preheat the oven to 400°F.  Spray a 9 x 13-inch casserole dish with cooking spray. – Place the bacon and potatoes in the casserole dish.

Drizzle with 1 tablespoon of the avocado oil and sprinkle with half of the ranch seasoning.  Toss to combine. – Cook for 40 minutes, stirring halfway through, until the potatoes are golden brown.

– Toss the chicken breast with the remaining half of the ranch seasoning and the salt.

– Heat the remaining tablespoon of avocado oil in a skillet over medium high-heat.  Add the chicken and cook until lightly browned, about 8 minutes.

Remove the potatoes and baocn from the oven.

Add the chicken and toss to combine.

Top with the cheese and cook another 15 minutes.

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