Ranch Chicken & Potatoes Casserole
Potato heaven.
Servings - 8 servings
Ingredients
- 2 lbs. boneless skinless chicken breast cut into 1/2″ pieces
- 5 lbs. small gold potatoes
- 2 tsp dried parsley
- 1 tsp dried basil
- 2 tsp dill
- 2 tsp 1 tsp garlic powder
- 2 tsp onion powder or minced onion
- Salt and pepper
- 1-2 cups shredded cheddar cheese depending on how cheesy you want them
- 6 slices bacon cooked and crumbled
- Optional toppings – green onions chives, sour cream
Instructions
- Preheat oven to 400. Lightly grease a 9×13 inch glass baking dishes with non-stick cooking spray.
- To the baking dishes, toss together the quartered potatoes and chicken bits with the parsley, basil, dill, garlic powder, onion powder, salt and pepper.
- Roast in the preheated oven for about 45 minutes, or until chicken is cooked through and potatoes are softened.
- Meanwhile, cook the bacon slices, let them cool slightly and then run a knife or pizza wheel through them to crumble them.
- Add the cheese to the roasted chicken and potatoes and return to the oven for 5-10 minutes, or until cheese has melted.
- Once cooked, top with the crumbled bacon and other optional toppings.