Chicken Bacon Ranch Potato Bake


°1.5 lb. small golden potatoes
°2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
°Salt and pepper to taste
°Divide 1 cup prepared ranch dressing
°2 cups of Mexican cheese mix
°1 c cook and crumbled bacon
°A cup of green onions, cut into cubes

*How to make:

Spraying 9" x 13" baking dish with nonstick cooking spray.
Cutting potatoes into 1-inch cubes.
In a large bowl, mix the potato cubes, salt, pepper, and 1/2 cup ranch dressing.
Placing potatoes in prepared baking dish (except for the bowl, which we will use again for the chicken).
Bake the potatoes for 30 minutes, stirring every 10 minutes, until they are almost tender (they will not be fork tender yet).
While the potatoes are cooking, add the chicken cubes to the bowl you used for the potatoes and add the salt, pepper, and remaining ¼ cup ranch dressing.
After the potatoes have simmered for 30 minutes, remove the baking dish from the oven and lower the oven temperature to 400 F.
Cover cooked potatoes with marinated raw chicken.
Line a baking dish with aluminum foil (Warning: The baking dish will be very hot, so use oven mitts when doing this.)
Return the baking dish to the oven and bake for an additional 20 minutes (or until the chicken is cooked through and reaches an internal temperature of 165 F).
Remove baking dish from oven and top with shredded cheese, bacon, and green onion.
Return to oven for 8-10 minutes (or until cheese is melted and bubbling).

Enjoy !