Ingredients

The following ingredients have 4 Servings
  • 24 ounces baby red potatoes (washed and halved)
  • 1 ounce Dry Ranch Seasoning (homemade or store bought)
  • 2 ounces olive oil
  • 11 ounces canned corn (drained and rinsed.)
  • 4 large boneless skinless chicken breasts
  • salt and pepper to taste
  • 8 ounces low fat cream cheese
  • 3/4 cup bacon crumbles (homemade or store bought)
  • 1 cup shredded cheddar cheese

Instruction

  • Preheat oven to 400F.
  • Spray a large casserole dish with nonstick spray.
  • Toss the halved potatoes in olive oil. Sprinkle with the dry ranch seasoning and toss to combine.
  • Place potatoes in a single layer, cut side up, in the casserole dish.
  • Bake for 30 minutes.
  • Remove from the oven but leave oven on.
  • Stir corn into potatoes and sprinkle all with a pinch salt and pepper. Toss to combine. Push to one side of the casserole dish. It's okay for it not to be in one layer anymore, it can be stacked up.
  • Pat the chicken breasts dry and sprinkle both sides with salt and pepper to taste.
  • Place the 4 chicken breasts in the other side of the casserole dish as shown (it will take up a bit more than half. Its okay if they touch but try not to overlap).
  • Carefully spread 1/4 of the cream cheese onto each chicken breast.
  • Top with the bacon crumbles and then the shredded cheese.
  • Bake for an additional 25 minutes or until the chicken reaches an internal temperature of 165F.
  • Serve and enjoy!