Cheesy Chicken Bacon Ranch Potatoes

1. Preheat & Prep the Dressing
   Preheat oven to 350°F (175°C).
   In a small bowl, whisk together mayonnaise, milk, and ranch seasoning until smooth. Set aside.
2. Boil the Potatoes
   Add diced potatoes to a large pot of water. Bring to a boil, then reduce heat and simmer for 10–12 minutes until fork-tender. Drain and set aside.
3. Cook the Bacon & Aromatics
   In a 12-inch oven-safe skillet over medium-high heat, cook chopped bacon until crispy. Transfer to a paper towel-lined plate.
   Remove excess grease, leaving about 2 tablespoons in the pan.
   Add diced onion and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds more.
4. Combine the Casserole
   Add parboiled potatoes, chopped chicken, cooked bacon, garlic powder, smoked paprika, red pepper flakes, half of the cheese, salt, and pepper to the skillet.
   Pour in the ranch dressing and toss everything until evenly coated.
5. Top & Bake
   Sprinkle the remaining cheese over the top.
   Bake uncovered for 20–25 minutes, until bubbly and golden.
6. Serve Warm
   Let cool slightly before serving. Enjoy with a crisp salad or steamed veggies for a complete meal.

🔄 Tips & Variations

• Swap gouda for mozzarella or Monterey Jack if preferred.
• Add chopped green onions or fresh parsley for a pop of color.
• Make ahead and refrigerate—just bake when ready to serve.