3boneless, skinless chicken breastsdiced into 1" pieces
3scallionschopped, white and green parts
1cupfrozen broccoli floretsdefrosted
2 cupscheddar cheesegrated
Instructions
Preheat oven to 425° Spray a 12" oven-safe skillet or a 9x13" baking dish with cooking spray.
In a bowl, toss potatoes and bacon with ¼ of the ranch dressing.
Transfer potatoes and bacon, using a slotted spoon, to the prepared baking dish, reserving the bowl with the ranch dressing.
Bake potatoes for 35-40 minutes, stirring every 15 minutes.
Add the chicken to the bowl with the ranch dressing, stirring to coat the pieces. Cover the bowl, refrigerate, and allow the chicken to marinate while the potatoes are cooking.
Remove potatoes from the oven and turn the oven temperature to 400° F.
Add chicken to the baking pan, as well as the white parts of the chopped scallions. cover with foil and bake for 20 minutes or until potatoes are fork-tender and chicken is cooked through.
Turn oven off, and turn the broiler on high.
Remove the baking dish from the oven, remove the foil cover, and stir in broccoli, and the remaining ranch dressing.
Top the whole dish with grated cheddar cheese.
Broil until cheese is melted, about 5 minutes.
Garnish with the green parts of the chopped scallions, and serve hot.
Notes
Frozen broccoli is already blanched, so it really just needs to heat up and can be added to the dish just before topping with the cheese.
If you prefer crispier bacon, you can precook it, chop it and stir it into the casserole, along with the broccoli before the cheese topping step.
You can use pre-cooked potatoes or leftover potatoes.
Use packaged pre-shredded cheese instead of grating it yourself.
Parboiling the potatoes will cut down on oven time.
Because the bacon and cheese add quite a bit of salt, I haven't included salt in the recipe. If you prefer to add it, I would recommend going sparingly.
If you prefer to use fresh broccoli, before adding the broccoli to the dish, blanch the florets in boiling water for 3 minutes, and drain.