Cheesy Chicken Bacon Ranch Potato Foil Packs
2 chicken breasts, cubed
4 medium potatoes, cut in large cubes
1 medium onion, quartered
2 teaspoons oil
2 tablespoons ranch dip mix (from 1-oz package)
4 slices cooked bacon, coarsely chopped
1 cup shredded Cheddar cheese
Preheat oven to 375°F.
Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
Add cut potatoes and onion to a medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add chicken; stir until evenly coated. Place an equal amount of mixture on the center of each sheet of foil. Evenly sprinkle with bacon.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place the packs on a cookie sheet. Bake at 375°F 30 to 40 minutes or until potatoes are tender and chicken is done. Remove packs from the oven and cut large X across top of each pack. Carefully fold back foil, (contents will be hot and will release steam) and sprinkle potatoes with cheese. Return to the oven and cook until the cheese is melted and starting to brown a little.
