Preheat the oven to 450°F and lightly coat a 9"x13" baking dish with nonstick spray.

Toss the cubed potatoes with salt, pepper, and ¼ cup of the ranch dressing in a large mixing bowl until evenly coated.

Transfer the seasoned potatoes into the prepared baking dish, reserving the bowl for later use. Roast in the oven for 30 minutes, stirring every 10 minutes, until they are nearly tender but not fully cooked.

While the potatoes bake, combine the cubed chicken with salt, pepper, and the remaining ¼ cup of ranch dressing in the same bowl used earlier. Mix well to coat.

Once the potatoes have cooked for 30 minutes, reduce the oven temperature to 400°F. Carefully remove the baking dish from the oven and top the roasted potatoes with the marinated chicken cubes. Cover tightly with aluminum foil.

Return the dish to the oven and bake for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

Remove the foil, sprinkle the chicken and potatoes evenly with shredded cheese, crumbled bacon, and diced green onions.

Place the dish back into the oven for another 8–10 minutes, or until the cheese is melted and bubbling.

Serve hot and enjoy!