🥔 Loaded Potato Ranch Chicken Casserole

Ingredients:

• 2 lbs russet potatoes, washed and diced into 1-inch cubes

• 3 tbsp olive oil

• 1 oz packet ranch seasoning mix (or 3 tbsp homemade ranch seasoning)

• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 ½ cups shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 6 slices cooked bacon, crumbled

• ½ cup green onions, sliced

• 1 tsp garlic powder

• 1 tsp paprika

• Salt and black pepper, to taste

• Sour cream or ranch dressing, for serving (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.

2. Season the potatoes: In a large bowl, toss the diced potatoes with olive oil, half of the ranch seasoning, garlic powder, paprika, salt, and pepper. Spread evenly in the baking dish.

3. Bake the potatoes: Place the dish in the oven and bake for 25–30 minutes, stirring halfway through, until potatoes are golden and slightly crisp.

4. Prepare the chicken: While the potatoes bake, season the chicken pieces with the remaining ranch mix, plus a pinch of salt and pepper.

5. Assemble the casserole: Remove potatoes from oven. Lower heat to 375°F (190°C). Top potatoes with seasoned chicken. Sprinkle both cheeses evenly over the top.

6. Bake again: Cover with foil and bake for 20 minutes. Remove foil, then bake an additional 10 minutes, until chicken is fully cooked (165°F internal temp) and cheese is melted and bubbly.

7. Add toppings: Sprinkle crumbled bacon and green onions on top before serving.

8. Serve hot with a dollop of sour cream or drizzle of ranch dressing if desired.