Ingredients
Scale
- Cooking spray
- ⅓ cup vegetable oil
- ¼ cup ranch dressing
- 2 tablespoons Buffalo wing sauce (such as Frank’s® RedHot®)
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 6 Idaho potatoes, cut into 1-inch cubes
- 2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
- 1 (12 ounce) package bacon
- 3 cups shredded Colby Jack cheese
- 4 green onions, chopped
Instructions
- Preheat oven to 500°F (260°C). Grease a 9×13-inch casserole dish with cooking spray.
- Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt in a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
- Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator for 30 minutes.
- Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
- Cook bacon in a skillet over medium-high heat until browned, about 10 minutes. Drain on paper towels.
- Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
- Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.
Notes
- Adjust Buffalo wing sauce for desired spiciness.
- Let chicken marinate for best flavor.
- Check potatoes and chicken for doneness before adding cheese.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg