Taste Tested Tuesday: Barbecue Ranch Chicken & Potato Bake
Posted by AndreaI’m all about one pot wonders! Whenever I can combine ingredients in a single pot or single casserole to create a main dish and a side dish, it’s always worth a try. Tonight’s dinner was an awesome one pot wonder which featured an amazingly flavorful and comforting combination of chicken and potatoes.
This was first time I made this dish, but it certainly won’t be the last! It was so good, I just had to share the recipe! I used low fat Ranch dressing, Sweet Baby Ray barbecue sauce (my favorite sauce!), and a low fat Mexican cheese blend. The chicken was moist and the potatoes were tender and saucy.
Barbecue Ranch Chicken and Potato Bake
2 tablespoons canola oil
4 skinless boneless chicken breasts
6-8 red potatoes, cut into cubes
salt, pepper, and garlic powder to taste
1/4 cup barbecue sauce
1/4 cup Ranch dressing
1 cup shredded cheddar cheese
1-2 cups scallions, chopped
4 slices bacon, cooked and crumbled
Preheat the oven to 350 degrees.
Place potatoes into a 9 x 13 casserole dish in a single layer and season them with salt, pepper, and garlic powder. In a separate dish, season the chicken breasts with salt, pepper, and garlic powder. In a small bowl, combine the barbecue sauce and Ranch dressing.
In a large skillet, heat oil over medium high heat. Add the chicken breasts and saute for a few minutes on each side, until lightly browned.
Place the breasts into the casserole dish on top of the potatoes. Brush the chicken with the sauce and bake for 30 to 40 minutes or until juices run clear.
10 minutes before the chicken is done, remove the casserole dish from the oven and top with bacon, scallions, and cheese. Return casserole to the oven and bake for 10 additional minutes.
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