This is a Kraft recipe I found on their website. Although I love chicken thighs, I thought they would be too greasy with this recipe so I used boneless and skinless chicken breasts. This recipe turned out perfect and the family loved it.

Ingredients

6 serv.

ranch dressing1⁄4 cup
large bone-in skinless chicken thighs, visible fat removed↗6
slices bacon↗4 slices
lbs red potatoes, cut into 1-inch chunks↗1 1⁄2 lbs
onion, cut into 1/2-inch chunks↗1
KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA↗1 cup
fresh parsley, chopped↗2 tablespoons

Step-by-step instructions

1
POUR dressing over chicken in shallow dish. Refrigerate 30 minute to marinate.
2
HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels.
3
ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
4
BAKE 55 minute to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

Source: food.com

Original recipe ↗

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