Loaded Potato and Chicken Casserole

UPDATE: I made this recipe again and used basically only a drizzle of oil and drained the roasted potatoes - it made a world of difference. If you've tried this recipe already, please try it again with these changes.

I love casseroles because normally they're quick and easy to throw together. This one is a little bit more labor intensive (not much but more than I'm used to) but oh so well worth it.

I made this with some changes to this recipe to suite our tastes - goodbye hot sauce and hello ranch!

Ingredients
8-10 red potatoes (quartered)
1-2 lbs boneless, skinless chicken breasts (cubed, raw)
1/4 or 1/8 cup olive oil (called for 1/3 cup which I did and was way to oily, at least for our tastes)
Drizzle of oil
1 tbs pepper
1 1/2 tsp salt
1 tbs paprika
2 tbs garlic powder
10 tbs ranch dressing (called for 6 of hot sauce - I used ranch - but b/c of less oil next time, this will have to be bumped up)
1 zucchini chopped

Toppings:
1 cup Monterey Jack cheese
1 cup sharp cheddar
1/2 package of bacon (cooked and cooled)
3 diced green onions

Directions
Preheat oven to 475.

Drizzle a little oil over the potatoes. Add pepper, salt, paprika, garlic powder and ranch dressing in a large bowl and toss. Put potatoes in a greased 9x13 pan leaving as much sauce in the bowl as possible. Bake potatoes for 45-60 min until they are nice crispy (be sure to stir every 15 minutes or so).

Once potatoes are done, move the potatoes to a plate lined with paper towels to drain. Wash pan to remove excess oil.

In the bowl, add chicken and zucchini. Cover and put in the fridge.

Cook bacon and let cool. Once cool crumble and store in the fridge. Chop green onions and store those in the fridge.

Place potatoes, chicken and zucchini back in pan and cook for about 10 min. Drain any excess oil. Then top with bacon, cheese and green onions.

Bake about 20 minutes or until chicken is cooked through.