Cheddar-Ful Chicken & Ranch Bar

• While potatoes roast, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl. Season with salt and pepper. Wipe out pan. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, onion powder, salt, and pepper. Return to top rack and roast, until veggies are browned and tender, 15-20 minutes more. (For 4 servings, transfer baking sheet with potatoes to middle rack; toss broccoli as instructed on a separate baking sheet and roast on top rack.)

• Meanwhile, pat chicken* dry with paper towels. Season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board to rest.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Whisk in cream cheese until melted, 1-2 minutes. Slowly whisk in 1⁄4 cup water (1⁄2 cup for 4) until no lumps remain. Sprinkle in cheddar and white cheddar. Cook, whisking, until melted and smooth, 1-2 minutes. Season with salt and pepper. Transfer to a small serving bowl. TIP: If sauce seems too thick, add more water a splash at a time until sauce reaches desired consistency.