Feed a crowd or have yummy lunch leftovers with this Chicken Bacon Ranch Potato Bake! This hearty main dish is baked in one pan and loaded with bacon and chunky ranch flavored chicken breast all over roasted potatoes!
Lately I’ve been seeing requests in some meal prep Facebook groups for meal prep recipes that serve more than four servings.
I saw someone write that they has six people in her house and four serving meal prep recipes just don’t work for their family (I’m assuming there were two grown adults with at least a couple teenagers in the house).
This request makes sense, and it’s a reality I haven’t thought about too much until now. It’s not always clear what recipes make good leftovers, or what recipes are easy to double.
2 lbs. potatoes that you can cut in small size
2 cups of chicken shredded or diced
½ cup of ranch dressing
½ cup of sour cream
1 cup of cheddar shredded
5 slices of bacon
Salt and pepper to taste
1 tbsp garlic minced
¼ cup of onion
1 tbsp of dill dried
Preheat the oven to 350 degrees.
Take a bowl and combine all the ingredients carefully but reserve half of the cheddar cheese and bacon for garnishing.
Transfer it to a casserole dish with high edges and sides.
Cover it with foil and let it bake for 45-50 minutes until the potatoes are soft and properly cooked.
Remove the foil now and add the cheddar and bacon over the dish.
Bake for 5 to 10 minutes more and let the cheese melt.
Now your dish is done and you can serve it to your friends and family.