Buffalo Chicken and Potato Bake

Ingredients

• cooking spray
• 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

Step 1

Heat your oven to 500°F and giving a 9x13-inch casserole dish a quick spray with cooking oil. In a big bowl, mix together the oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and a pinch of salt to create a flavorful sauce. Toss the potatoes in this sauce until they're well coated, then spread them out in the casserole dish.

Step 2

Put the chicken into the same bowl with the leftover sauce and give it a good stir to coat everything evenly. Pop the chicken in the fridge to marinate for about 30 minutes while the potatoes start roasting. After putting the potatoes in the oven, give them a stir halfway through, and roast until they’re tender—this should take around 30 minutes.

Step 3

Once the potatoes are nearly done, add the marinated chicken to the dish and continue roasting. Stir every once in a while, cooking until the chicken is cooked through and the potatoes are soft, which will take another 15 to 30 minutes.

Step 4

While the chicken and potatoes finish cooking, fry up the bacon in a skillet over medium-high heat until it’s nice and crispy, about 10 minutes. Drain it on paper towels, then crumble it into a bowl. Mix in the Colby Jack cheese and chopped green onions.

Step 5

Finally, sprinkle the bacon and cheese mixture over the chicken and potatoes. Pop it back in the oven for about 5 minutes, or until the cheese is melted and bubbly. Then dig in!