*INGREDIENTS:
°3 pounds russet potatoes (about 6-7 medium), cut into 1-inch pieces
°1/3 cup avocado oil or olive oil
°2 tablespoons hot sauce
°1 tbsp garlic powder
°1 (1 ounce) packet Ranch seasoning (divided)
°1 teaspoon of salt
°1/2 teaspoon black pepper
°2 pounds fresh boneless, skinless chicken breasts, cut into 1-inch pieces
°1 c bacon bits )
°1 c cheddar cheese
°slice green onions for garnished (optional)
* Methods
Preparation of potatoes: Preheat the oven to 425F. Add the potato pieces to a large mixing bowl, then add the oil, hot sauce, garlic powder, 1 tbsp Ranch Seasoning Packet, salt and pepper to the bowl. Mix well until the oil and seasonings are evenly distributed. Using a slotted spoon (don't pour them out), add the potatoes to a 9×13-inch pan. Save the bowl and leave any oil/seasonings that have accumulated in the bowl for the chicken.
Bake the Potatoes: Roast the potatoes in the preheated oven for a total of 45 minutes, stirring every 15 minutes to help the potatoes cook evenly.
Preparing the chicken: Cut the chicken into 1-inch pieces if not already done, then add to the same bowl the potatoes were mixed in. Add the remaining Ranch Seasoning Packet to the chicken and stir until well blended and the chicken is coated in the oil from the bowl. Set apart to the potatoes have cooked for 45 min.
Assembly: After the potatoes have baked for 45 minutes, remove the dish from the oven and give the potatoes a final stir. Add a layer of bacon bits (about 2/3 of them) over the potatoes, followed by about 1/2 cup cheese. Next, add ALL the raw chicken to the casserole, in a single layer as much as possible. On the chicken, add the remaining pieces of bacon and the rest of the cheese.
Bake and Serve: Bake at 425 F for 15-20 minutes, until chicken is cooked through and all cheese is melted. Serve with a side salad or vegetable if desired. Stored in an airtight container && enjoy within 4 days.
Enjoy !
