*Ingredients :

°1.5 pound golden potatoes
°2 pound boneless, skinless chicken breasts, cutting to 1-inch cube
°Salt & pepper 
°1 cup prepared ranch dressing, divided to use
°2 cups mexican cheese mix
°1 cup bacon, cooked and shredded
°cup green onion, cut into cubes

*Directions :

Preheat the oven to 450 degrees Fahrenheit.
Spray a 9×13 baking dish with nonstick cooking spray.
Cut the potatoes into one-inch cubes.
In a large bowl, combine potato cubes, salt, pepper, and ½ cup ranch dressing.
Place the potatoes in the prepared baking dish (reserve this bowl, we will use it again for the chicken).
Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost fully cooked (the fork won't be quite soft yet.).
While the potatoes are cooking, add the chicken cubes to the pot you used for the potatoes and add salt, pepper, and the remaining ¼ cup ranch sauce (see my notes below on additional seasoning ideas). 
Once the potatoes have simmered for 30 minutes, remove the baking dish from the oven and reduce the oven temperature to 400 F.
Cover the cooked potatoes with the seasoned raw chicken.
Cover the baking dish with aluminum foil (Warning: the baking dish will be very hot, so use oven mitts to do this.)
Place the baking dish in the oven again and cook for an additional 20 minutes (or until chicken is completely cooked through and reaches an internal temperature of 165°F). 
Remove the baking dish from the oven and cover with shredded cheese, bacon, and green onions.
Place back in the oven for 8-10 minutes (or until cheese has melted and bubbles).

Enjoy !