Ingredients:
- 4 cups diced white potatoes (about 4 medium potatoes)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 slices center-cut bacon, cooked and crumbled
- 1 cup reduced-fat shredded cheddar cheese
- 1 packet ranch seasoning mix (choose a low-sodium option)
- ½ cup non-fat plain Greek yogurt
- ¼ cup light mayonnaise
- ¼ cup skim milk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven: Set the oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Prepare Potatoes: Place the diced potatoes in the prepared baking dish. Season with salt, pepper, garlic powder, and smoked paprika. Toss to ensure even coating. Roast in the preheated oven for 20 minutes, stirring halfway through.
- Season Chicken: In a bowl, combine the bite-sized chicken pieces with half of the ranch seasoning mix. Mix well to coat the chicken evenly.
- Combine Ingredients: After the potatoes have roasted for 20 minutes, remove the dish from the oven. Add the seasoned chicken pieces and crumbled bacon to the potatoes. Stir to combine. Return the dish to the oven and continue roasting for an additional 20-25 minutes, or until the chicken is fully cooked and the potatoes are tender.
- Prepare Ranch Sauce: While the casserole bakes, in a bowl, whisk together the Greek yogurt, light mayonnaise, skim milk, and the remaining ranch seasoning mix until smooth.
- Add Cheese and Sauce: Once the chicken and potatoes are cooked, remove the dish from the oven. Drizzle the ranch sauce over the top and sprinkle with shredded cheddar cheese. Return to the oven for 5 minutes, or until the cheese melts.
- Serve: Garnish with chopped fresh parsley before serving. Enjoy this hearty dish warm.
