****CHICKEN RANCH TATOR TOT
****CASSEROLE!!
25 MIN
1 HR 20 MIN
10 Servings
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.
