The Ultimate Party in a Dish: Chicken Bacon Ranch Potato Bake
Calling all bacon lovers, cheese enthusiasts, and potato fanatics! This Chicken Bacon Ranch Potato Bake is a flavor explosion waiting to happen. It's a guaranteed crowd-pleaser, perfect for potlucks, backyard barbecues, or a comforting weeknight dinner.
Why You'll Love This Recipe:
- A Flavorful Fusion: This recipe combines the creamy goodness of ranch dressing, the smoky savor of bacon, and the melt-in-your-mouth comfort of cheese with tender chicken and fluffy potatoes. It's a party in your mouth!
- Easy Does It: With minimal prep work and a straightforward baking process, this casserole comes together in a flash, leaving you more time to spend with loved ones.
- Perfect for Customization: Feel free to experiment with different cheeses, vegetables, or herbs to personalize this casserole and make it your own.
- Leftover Love: This casserole reheats beautifully, making it ideal for meal prepping or quick lunches throughout the week.
Ingredients:
- For the Savory Base:
- 1.5 pounds baby gold potatoes, cut into 1-inch cubes
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and pepper to taste
- For the Creamy Ranch Flavor:
- ½ cup prepared ranch dressing, divided
- For the Cheesy and Smoky Topping:
- 2 cups Mexican cheese blend
- 1 cup cooked and crumbled bacon
- ½ cup diced green onion
Instructions:
- Prep and Bake the Potatoes: Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Spray a 9x13 inch baking dish with nonstick cooking spray. In a large bowl, toss the cubed potatoes with salt, pepper, and ¼ cup of the ranch dressing. Spread the seasoned potatoes evenly in the prepared baking dish. Bake the potatoes for 30 minutes, stirring them every 10 minutes, until they are almost cooked through but not quite fork-tender.
- Marinating the Chicken: While the potatoes bake, utilize the same bowl you used for the potatoes (no need to wash it!). Add the cubed chicken breasts, salt, pepper, and the remaining ¼ cup of ranch dressing to the bowl. Toss the chicken to coat it evenly in the marinade.
- Bringing it All Together: After 30 minutes, remove the baking dish with the partially cooked potatoes from the oven. Reduce the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).
- Chicken Time! Carefully spread the marinated chicken pieces over the top of the partially cooked potatoes in the baking dish.
- Tent It Up: Cover the baking dish tightly with aluminum foil (caution: the baking dish will be hot, so use oven mitts!).
- Baking to Perfection: Return the covered baking dish to the preheated oven and bake for an additional 20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- The Cheesy Finale: Remove the baking dish from the oven and carefully remove the foil. Sprinkle the top of the casserole with the shredded Mexican cheese blend, crumbled bacon, and diced green onion.
- Melty Goodness: Place the uncovered baking dish back in the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
- Dinner Time! Serve your Chicken Bacon Ranch Potato Bake hot and enjoy this flavor-packed and comforting dish!
Tips:
- For a vegetarian option, replace the chicken with cooked lentils, black beans, or crumbled tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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