*Chicken-Ranch-Potato Bake*


°1.5 pound golden potatoes
° 2 pound boneless, skinless chicken breasts, cut to 1-inch cubes
°Salt & pepper to taste
° 1 cup prepared ranch dressing, divided to use
°2 cups Mexican cheese mix
°1 c cook & crumble bacon
°C green onion

* Methods
Preheat oven 450 degrees F.
Spray a 9" x 13" baking dish with nonstick cooking spray.
Cut the potatoes to one inch cubes.
In  bowl, mixing potato cubes, salt, pepper & ½ c ranch dressing.
Placing potatoes in prepared baking dish (reserving this bowl, we will using it again for chicken).
Bake potatoes for 30 min, stirring every 10 min, to almost done (fork not softened yet.).
While the potatoes cook, add the chicken cubes to the pan you used with the potatoes and add salt, pepper and the remaining ¼ cup ranch dressing (see my notes below on additional seasoning ideas).   
After the potatoes have simmered for 30 minutes, remove the baking dish from the oven and reduce the oven temperature to 400 F.
Cover the cooked potatoes with the seasoned raw chicken.
Cover the baking dish with aluminum foil (Warning: the baking dish will be very hot, so use oven mitts when doing this.)
Returning baking dish to the oven and bake for an additional 20 minutes (or until the chicken is fully cooked and reaches an internal temperature of 165 F).
Removing baking dish from the oven and cover with grated cheese, bacon and green onions.
Returning to oven for 8-10 minutes (or until cheese is melted and bubbling).

Enjoy !