CHICKEN BACON RANCH POTATO BAKE RECIPES

Steps:

• Preheat oven to 425°F. Grease a 9×13-inch baking dish with olive oil or non-stick spray. Toss the potatoes with half of the olive oil and half of the seasoning mix and spread in the baking dish; place in oven.

• While the potatoes cook (without disturbing), toss the chicken in the remaining olive oil and seasoning mix and let sit. After 25 minutes, remove the potatoes from the oven and toss with the chicken.

• Spread out evenly in the pan and return to the oven for another 20–25 minutes, until chicken is cooked through and potatoes are crisp.

• Sprinkle the potatoes and chicken evenly with the cheese, crumbled bacon, and scallions and bake another 5–6 minutes, until cheese is melted. Top with sour cream or ranch dressing and serve warm.

Steps:

• Pre-heat oven to 350°F.
• Using a sharp knife cut the chicken breasts into 1” cubes, then transfer to a 2-quart baking dish. Dress with olive oil and Hidden Valley^® Original Ranch^® Seasoning, Salad Dressing & Recipe Mix, tossing to coat. Top with the bell peppers and bacon.
• In a small saucepan warm the cream cheese, heavy cream, and half the cheddar cheese over a medium-low flame, whisking continuously until incorporated. Evenly pour over the chicken, then top with the remaining cheddar cheese.
• Bake casserole on oven middle rack for 20–22 minutes until the chicken reaches an internal temperature of 165°F. Cool slightly, then serve.