Ingredients
Scale
- 2 1/2 pounds Yukon gold potatoes, scrubbed and cut in 1-inch chunks
- 2 tablespoons olive oil
- 1 (1-ounce) packet ranch dry salad dressing mix, divided
- 8 slices bacon
- 1/2 cup chopped onion
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 tablespoon lemon juice or white wine vinegar
- 2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 cup shredded Cheddar cheese, divided
- 1/4 cup chopped green onions
Instructions
- Gather all ingredients. Preheat the oven to 425°F (220°C). Grease a 9×13-inch baking dish.
- Place potatoes in the prepared baking dish. Drizzle with olive oil and sprinkle with 1 tablespoon ranch dressing mix; toss to coat. Roast potatoes until lightly browned and tender, stirring twice, about 30 minutes.
- Meanwhile, cook bacon in a 12-inch skillet over medium heat until crisp, about 10 minutes. Drain bacon on paper towels. When cool enough to handle, crumble bacon. Drain all but 3 tablespoons bacon grease from the skillet.
- Add onion to the skillet. Cook until tender, 5 minutes. Stir in flour. Cook and stir for 1 minute more. Add milk. Cook and stir until thickened and bubbly. Stir in lemon juice and remaining ranch dressing mix.
- Place chicken over the potatoes in the baking dish. Top with bacon and 1/2 cup Cheddar cheese. Pour sauce over the mixture. Bake until chicken is no longer pink, 15 minutes.
- Top with remaining 1/2 cup Cheddar cheese. Bake until melted, about 5 minutes.
- Serve garnished with green onions.
Notes
- Use fresh lemon juice for the best flavor.
- Cut potatoes evenly for even cooking.
- Shred your own cheese for better melting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 145mg