Creamy Chicken Bacon Ranch Potato Bake

1.Preheat your oven to 375°F (190°C).

2.In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the bacon grease in the skillet.

3.In the same skillet, add the diced onion and sauté until translucent, about 5 minutes. Remove from heat.

4.In a large mixing bowl, combine the thinly sliced potatoes, cooked bacon, sautéed onions, ranch dressing, garlic powder, onion powder, paprika, salt, and pepper. Mix well until the potatoes are evenly coated.

5.In a greased 9x13 inch baking dish, layer the potato mixture evenly on the bottom.

6.Place the chicken breasts on top of the potato mixture. Season the chicken with salt, pepper, and a sprinkle of paprika for color.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

8.After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese over the chicken and potatoes.

9.Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

10.Once done, remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley.