Cooking Instructions:

Preheat the oven to 450°F and grease a 9×13-inch baking dish.

In a large bowl, toss the cubed baby potatoes with half of the ranch dressing, salt, and pepper until well coated.

Spread the potatoes evenly in the greased baking dish and bake for 30 minutes, stirring every 10 minutes to guarantee even cooking.

While the potatoes are baking, prepare the chicken by tossing it with the remaining ranch dressing, salt, and pepper in a separate bowl until evenly coated.

Once the potatoes are finished baking, remove them from the oven and place the seasoned chicken on top of the potatoes. Cover the dish with foil and reduce the oven temperature to 400°F. Bake for an additional 20 minutes.

Remove the foil and sprinkle the casserole with the Mexican cheese blend and crumbled bacon. Return to the oven and bake for an additional 7-10 minutes, or until the cheese is melted and bubbly.

Serve warm and enjoy!

Extra Tips:

For the best results, consider cooking the bacon ahead of time to save on prep time.

Feel free to customize this dish by adding your favorite vegetables or trying different cheese blends to suit your taste. If you want to make this dish in advance, you can prepare the casserole and refrigerate it or freeze it for later baking.

Just remember to adjust the cooking time as necessary when baking from cold or frozen.