Preheat your oven to 400°F (200°C)

In a large skillet, cook the bacon over medium heat until it’s crispy. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel. Reserve the bacon grease; you’ll use this to coat the potatoes for extra flavor.

In a small bowl, combine the salt, ground black pepper, garlic powder, onion powder, and parsley. Set aside.

Wash and dice the yellow potatoes into 1-inch cubes. Toss the potatoes in a 9×13 casserole dish with four tablespoons of the reserved bacon grease and half of the seasoning mix. Bake in the preheated oven for 30 minutes.

Dice the chicken breasts into bite-sized pieces, about 1-inch cubes. Toss the chicken with the remaining seasoning mix. Once the potatoes have been baked for 30 minutes, layer the raw chicken on top of the potatoes and bake for 15 minutes until fully cooked.

Remove the dish from the oven once the chicken has cooked and sprinkle shredded cheddar cheese evenly over the top, followed by the cooked bacon pieces and green onions. Return the casserole to the oven for 5 minutes or until the cheese fully melts.

Remove the casserole from the oven and let it cool for a few minutes. Garnish with dollops of sour cream or a drizzle of ranch dressing if desired. Serve warm and enjoy!