Chicken Bacon Ranch Potato Casserole

gluten-free ⓘ

9 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 lbs baby potatoes, halved (or russet potatoes cut into 1-inch cubes)
• 2 tablespoons avocado oil
• 1 (1 oz) packet ranch seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 tablespoon Kinders Caramelized Onion Butter Burger Seasoning
• 2 cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• Chopped parsley, for garnish (optional)

Instructions

1. Preheat the oven to 385°F and grease a 9x13-inch casserole dish.
2. In a large bowl, mix the chicken cubes and potatoes with avocado oil, ranch seasoning, garlic powder, onion powder, black pepper, and caramelized onion butter burger seasoning until coated.
3. Spread the mixture into the prepared casserole dish in an even layer.
4. Bake uncovered for 45 minutes until the chicken is cooked and potatoes are tender.
5. Top the mixture with shredded cheddar cheese and crumbled bacon.
6. Bake for an additional 10 minutes until the cheese is melted and bubbly.
7. Garnish with parsley if desired and serve warm.