1. Preheat the oven to 425°F. Place the potato chunks in a large mixing bowl. Add the oil, hot sauce, garlic powder, 1 tablespoon of the ranch seasoning, salt, and pepper. Toss well until the potatoes are evenly coated.

2. Using a slotted spoon, transfer the seasoned potatoes to a 9×13-inch baking dish, leaving any excess oil and seasoning in the bowl. Spread the potatoes into an even layer.

3. Roast the potatoes for 45 minutes, stirring every 15 minutes to ensure they cook evenly and develop crispy edges.

4. While the potatoes are roasting, add the chicken pieces to the same mixing bowl with the remaining oil and seasonings. Sprinkle in the rest of the ranch seasoning packet and toss until the chicken is well coated. Set aside.

5. After the potatoes have roasted for 45 minutes, remove the baking dish from the oven and stir them one last time. Sprinkle about two-thirds of the turkey bacon bits over the potatoes, followed by half of the shredded cheddar.

6. Arrange the seasoned raw chicken evenly over the potato mixture in a single layer. Top with the remaining turkey bacon bits and the rest of the cheese.

7. Return the dish to the oven and bake for 15–20 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.

8. Let the casserole rest for a few minutes before serving. Garnish with sliced green onions if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.