Ranch Chicken and Potatoes

Ranch Chicken	Potatoes
1 package boneless skinless tenders	1 bag country style potatoes/hash browns
1 envelope Ranch (1oz)	1 can cream of chicken or mushroom soup
3/4 C. Parmesan cheese	4oz sour cream
	2 C. bag of cheese

1 small box of cornflakes, 1 stick of butter, two 9x13 baking pans, garlic, pepper, and 3 mixing bowls

In a mixing bowl combine soup, sour cream, hash brown potatoes, a little garlic and pepper, and 1 C. of cheese.  Spread the mixture into a baking dish. Top your casserole with the other cup of cheese. Set aside.

In a 3qt. mixing bowl, melt your stick of butter. In your third bowl, combine the envelope of ranch, 3/4 C. Parmesan cheese, and 3/4 C. crushed up corn flakes.  Dip your chicken pieces in the melted butter and then roll in the seasoning mix.  Places coated pieces of chicken in baking pan.

Now you have a half a bowl of melted butter that is slightly ranch seasoned. (I know, because you didn't wear gloves!) Fill that mixing bowl full of corn flakes. Gently stir to coat the flakes in butter. Pour the corn flakes on top of the potatoes.

Bake everything at 350* for about 30 minutes.