Preheat your oven to 450°F (232°C).

Wash and dice the Yukon Gold potatoes into bite-sized pieces. In a large mixing bowl, combine the diced potatoes with ⅓ cup of ranch dressing, dried parsley, oregano, paprika, salt, and pepper. Spread the mixture evenly into a 9x13 inch casserole dish. Bake uncovered for 30 minutes, stirring every 10 minutes until the potatoes are lightly golden and tender.

Chop the boneless, skinless chicken breasts into uniform pieces. In the same bowl used for the potatoes, coat the chicken with the remaining ⅓ cup of ranch dressing along with some seasoning to taste.

Once the potatoes have baked for 30 minutes, remove the casserole from the oven. Layer the seasoned chicken evenly on top of the potatoes. Cover the dish with foil and return it to the oven, baking at 400°F (204°C) for 20 minutes.

Sprinkle the cooked and crumbled bacon over the casserole, followed by an even layer of shredded Mexican cheese blend. Return it to the oven uncovered for an additional 10 minutes until the cheese is melted, bubbly, and lightly golden.

Let the casserole cool for a few minutes before garnishing with freshly chopped green onions.