A hearty baked casserole featuring tender potatoes, juicy ranch-seasoned chicken, melted cheddar cheese, and smoky turkey bacon.

3 pounds russet potatoes, cut into 1-inch chunks

1/3 cup vegetable oil or olive oil

2 tablespoons hot sauce

1 tablespoon garlic powder

1 ounce dry ranch seasoning mix, divided

1 teaspoon salt

1/2 teaspoon black pepper

2 pounds boneless skinless chicken breasts, cut into 1-inch chunks

1 cup shredded cheddar cheese

1/2 cup finely chopped turkey bacon (or turkey bacon bits)

Sliced green onions for topping (optional)

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1. Preheat oven to 425°F. Toss potatoes with oil, hot sauce, garlic powder, half the ranch mix, salt, and pepper. Transfer to baking dish.

2. Roast potatoes for 45 minutes, stirring every 15 minutes.

3. Season chicken with remaining ranch mix in the same bowl used for potatoes.

4. Remove potatoes from the oven, stir, and top with half the bacon and half the cheese. Add chicken evenly across the top.

5. Finish with remaining cheese and bacon. Bake 15–20 minutes more until chicken is cooked.

6. Top with green onions and serve.

Store leftovers in an airtight container for up to four days. Reheat at 350°F for best texture.