Chicken Bacon Ranch Tater Tots™ Casserole

• Meat

  • 1/2 cup Bacon, cooked
  • 3 cups Chicken, cooked

• Produce

  • 1/4 cup Green onions
  • 1/2 cup Onion
  • 1 bag Ore-ida tater tots frozen potatoes
  • 1/2 cup Tomatoes

• Canned Goods

  • 1 can Cream of chicken soup, condensed

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 package Ranch dressing & seasoning mix

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Dairy

  • 2 cups Colby-monterey jack cheese blend
  • 1/2 cup Milk
  • 1 cup Sour cream

Found on bettycrocker.com

Description

Ingredients

• 1 teaspoon vegetable oil
• 1/2 cup chopped onion
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
• 1 package (1 oz) ranch dressing & seasoning mix
• 1/4 teaspoon black pepper
• 3 cups shredded cooked chicken
• 1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
• 1/2 cup chopped cooked bacon
• 1/2 cup chopped tomatoes
• 1/4 cup sliced green onions

Directions

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender.
• 3 In medium bowl, stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well; stir in chicken.
• 4 Place half of the frozen potatoes in single layer on bottom of baking dish. Spoon and spread chicken mixture on top of potatoes; sprinkle 1/4 cup of the bacon on top.
• 5 In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix; seal and shake bag to coat. Arrange on top of casserole.
• 6 Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.
• 7 Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.

Nutrition