Preparation

Step 1 out of 11

Mix together the ranch dressing and barbecue sauce in a bowl.

Step 2 out of 11

Season both sides of the chicken breasts with salt, pepper, and garlic powder. In a gallon-size resealable bag, pour half the prepared dressing over chicken breasts. Refrigerate for 30 minutes to marinate.

Step 3 out of 11

Heat oven to 400 ºF. Spray an 11" x 7" (or 9" x 13") baking dish with nonstick cooking spray.

Step 4 out of 11

Cook bacon in large skillet on medium heat until bacon is almost fully cooked (not crisp). Remove bacon from skillet, reserving one tablespoon drippings in skillet. Set aside bacon on paper towels.

Step 5 out of 11

Add potatoes to reserved drippings. Season with salt, pepper, and garlic powder. Cook about five minutes, stirring occasionally. Remove from heat.

Step 6 out of 11

Cut up bacon. Add to potato mixture and mix lightly.

Step 7 out of 11

Spoon potatoes and bacon into a 13" x 9" baking dish.

Step 8 out of 11

Pour remaining prepared dressing over potatoes and stir to coat. Remove chicken from marinade, then discard marinade. Place chicken over potato mixture.

Step 9 out of 11

Cover with aluminum foil. Bake 45 minutes. Top with cheese.

Step 10 out of 11

Cover again and place back into oven for an additional 8 to 10 minutes until cheese is melted and chicken is thoroughly cooked (165 °F) and potatoes are fork tender.

Step 11 out of 11

Top with sliced green onions before serving.