Slice the potatoes into 1/3-inch slices. Cut the bell pepper and peeled onion into 1-inch pieces. Place the chopped veggies in a bowl. Mix in the olive oil and the ranch seasoning packet. Toss to coat.
Lay four 14x18-inch pieces of foil out on the counter. Divide the vegetables evenly between the foil pieces, piling them in the middle of each piece.
Chop the chicken into 1-inch chunks. Season liberally with salt and pepper. Then pile the chicken pieces evenly on top of the veggie piles.
Lift the long ends of the foil over each chicken and vegetable stack and neatly fold them together at least three times so they stay secure. Then fold the shorter ends toward the center at least three times each, on both sides. The packets should be tightly secured on all sides. Refrigerate or place in an ice chest until ready to grill.
When ready to cook, preheat a grill to high heat, between 500-600 degrees. Once hot, place the packets on the grill and cook for 20 minutes.
Remove the foil packets with tongs and carefully open them up. Then place two slices of Land O Lakes® White Deli American and a sprinkle of chopped parsley over each packet. Set them back on the grill for 1-2 minutes, just long enough for the cheese to melt. Serve warm!
NOTES: We have often taken these packets on overnight backpacking trips to cook over a camp fire. When packing light, you can put the cheese slices and parsley over the top of the chicken prior to cooking. However some of the cheese will stick to the top of the foil when you open them up.Make sure to place all four packets in a large zip bag before storing in your backpack.For campfire cooking: Place the packets down in the hot embers for 15-20 minutes, Remove with tongs (or a long stick.) Open and enjoy!