Ranch Chicken and Potato Casserole

1.5lb bag gemstone potatoes 1 cup ranch dressing 3 boneless, skinless chicken breasts diced into 1” pieces 3 scallions chopped, white and green parts 12oz bag frozen broccoli cuts 2 cups Mexican blend cheese Preheat oven to 425°F. Line baking dish with aluminum for easy clean up and spray with cooking spray. In a bowl, toss potatoes with ¼ of the ranch dressing, making sure they are well coated. Transfer potatoes to prepared baking dish, leaving extra dressing in bowl. Bake potatoes for 45 minutes, stirring every 15 minutes. Add chicken to bowl with ranch dressing, adding another ¼ of dressing. Stir to coat pieces. Cover bowl, refrigerate, and allow chicken to marinate while potatoes are cooking. Remove potatoes from oven and reduce temperature to 400°F. Add chicken to baking pan, as well as white parts of chopped scallions. Cover with foil and bake for 20 minutes or until potatoes are fork-tender and chicken is cooked through. Remove baking dish from oven. Remove foil cover, stir in broccoli and remaining dressing. Top whole dish with shredded cheese. Bake another 1015 minutes or until broccoli is hot and as cooked as you like it. I like mine to still have some crispness so I only cooked it about 10 minutes. Garnish with green parts of chopped scallions and serve hot.