1 extra large boneless chicken breast, split in half

1/2 bottle chipotle ranch dressing (I used Old Cape Cod brand)

1 lb. smoked chicken sausage

1 package frozen seasoning vegetables (onions, peppers, and parsley)

1 package frozen extra fine green beans

6 slices bacon, cut into small slices

2 boxes Betty Crocker Sour Cream and Chive Potatoes Mix

8 oz. whipped cream cheese

4 C. boiling water

1 c. unsweetened almond milk

4 Tbsp. butter

Olive oil and butter for to saute sausage and beans

Marinate chicken in chipotle ranch dress for 20 minutes to overnight.

Preheat Oven to 400 F and spray two 13 x 9 baking dishes with coconut oil spray.

Whisk together boiling water, milk, butter, and cream cheese.  There may still be some lumps of the cream cheese, but it melts when you bake it.

Add potatoes to liquid and pour into one of the baking dishes.

Place chicken breasts in the other baking dish.

Bake for 30 minutes.  Lower heat to 375 and cook for 15 minutes more.

During the last 15 minutes, place bacon and 1/2 seasoning veggies in one saute pan over medium to medium high heat with a few tablespoons butter and 1 Tbsp. olive oil.  Season as desired.  I used 1 tsp. herbs and a little salt and pepper.  Cover with lit so it doesn’t spit.  Cook the green beans in the microwave and toss with bacon and veggies before serving.

In the other saute pan, cook sliced sausage and remaining seasoning veggies with butter and olive oil.  I also seasoned similar to the bacon mixture.

Monitor the level of browning going on with the potatoes and the internal temperature of the chicken.  When the chicken reaches 160 F, remove it from the oven.  My potatoes and chicken and the stuff on the stovetop all finished at the same time!  I love when that happens.

The taste of the potatoes with the addition of the cream cheese was amazing.  I will use that hack again.