BIG Cheesy Chicken Tater Mess

I was hungry for something “heartier”, so I went through our freshly-stocked pantry and made up some Big Cheesy Chicken Tater Mess for dinner!  It’s very similar to the original recipe, but with…more.

Rysa and I literally devoured this whole pan, so you know it’s gotta be good.  (Rysa says it’s best with ranch dressing, but I had mine plain and simple.)

BIG Cheesy Chicken Tater Mess


  • 1 large russet potato or 2 small potatoes
  • 1 large chicken breast or 2 small chicken breasts, fresh or fully thawed
  • 5 slices of bacon (you can also use pre-made bacon bits)
  • ½ cup of lettuce, chopped
  • 1 Tbsp bread crumbs
  • 1-2 cloves of fresh garlic, chopped
  • 2 Tbsp of butter, melted
  • ½ – 1 cup shredded cheese(s) of choice (I used mozzerella, colby jack, and parmesan)
  • spices (I used parsley, basil, Himalayan pink salt, and my pepper blend)


  1. Preheat oven to 400 F.  Line a deep pan with aluminum foil and spray with non-stick spray (or use your grease of choice).
  2. Finely cube the potato and chop the lettuce. Layer across the bottom of the pan.  Sprinkle a light layer of salt.
  3. Cut the chicken breast(s) into small, bite-sized pieces. Layer over the potatoes.
  4. Cut the bacon into little strips/bits, sprinkle over the chicken.
  5. Spice to taste. I did a healthy layer of salt, pepper, basil, and parsley.
  6. Lightly sprinkle the bread crumbs evenly over the pan.
  7. Melt your butter, if you haven’t, and stir in the chopped garlic. Mix and drizzle evenly over the pan.
  8. Bake for 20 minutes, then rotate the pan and sprinkle/grate your cheese of choice over the top. Bake another 20 minutes (40 min total).
  9. Enjoy the delicious mess!




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