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Chicken, Bacon, Ranch Sheet Pan Nachos
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Ingredients:
| 1 Packet Hidden Valley Ranch Dressing Mix |
| 1 Cup Mayonnaise |
| 1/2 Cup Sour Cream |
| 1/2 Cup Milk |
| 8 oz Boneless Skinless Chicken Breast, cooked and chopped |
| 1/2 lb Bacon, cooked and chopped |
| 8 oz Shredded Cheddar Cheese |
| 1 Bag Tortilla Chips |
| 3 Green Onions, chopped, for topping |
Directions:
- Add the ranch dressing mix, mayonnaise, sour cream, and milk to a mixing bowl. Whisk to combine. Cover with plastic wrap and refrigerate until ready to use.
- Preheat oven to 350 degrees F. Place the chicken in an oven safe dish. Cover with aluminum foil and bake for 30-35 minutes or until an internal temperature of 165 degrees F is reached. Remove from the oven and let cool slightly. Chop or shred and set aside. Alternately you can use rotisserie chicken.
- Cook the bacon according to package instructions. Cool slightly and chop. Set aside.
- Pour the entire bag of tortilla chips on a baking sheet and spread into an even layer.
- Sprinkle the cheese evenly over the top.
- Sprinkle the chicken evenly over the top.
- Sprinkle the bacon evenly over the top.
- Bake at 350 degrees F for 8-10 minutes or until the cheese has melted. Remove from the oven.
- Drizzle the dressing all over the top.
- Sprinkle the green onions evenly over the top.
- Enjoy!
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