Anything that I can cook all together in one pot is a winner for me. There’s less cleanup for one, and who doesn’t love that. I have made this so many different ways since getting the recipe. It’s extremely versatile and you can really adapt it to make it your own. One of my favorite versions is with broccoli, just because I love that vegetable the most. Mushrooms with Swiss cheese instead of cheddar is also really good. Check out what they are saying about this recipe over at Spend With Pennies:
“Just got done eating this my kids and i loved it.”
This is an awesome way to get protein to your kids without having to serve a big chunk of meat.
Ingredients
3 chicken breasts, cubed
2 pounds red potatoes
½ cup Hidden Valley ranch dressing (or homemade)
¾ cup Kraft shredded cheese, divided (cheddar or your favorite blend)
8 slices of Hormel bacon cooked crisp & crumbled
4 green onions thinly sliced
½ teaspoon each pepper, garlic powder, dill and parsley
Instructions
Preheat oven to 350 degrees.
Over medium heat, fry chicken until no pink remains (about 6-8 minutes).
Wash potatoes and cut into bite sized cubes. I left the skin on my potatoes (extra flavor and fiber!).
In a large bowl, combine chicken, potatoes, ranch dressing, ¼ cup cheese, bacon, green onions and seasonings. Toss until mixed through.
Pour mixture into a greased 9×13 pan. Cover and bake 45 minutes. Increase oven temperature to 400 degrees. Uncover pan and top with remaining ½ cup of cheese. Bake an additional 20 minutes or until potatoes are cooked through and cheese is browned and bubbly.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Ground beef seasoned for tacos is divine in here as well.
Thanks again to Spend With Pennies for this hearty recipe.
