Chicken Ba­con Ranch Tater Tots™ Casse­role

Woman's World - - Gluten-free Recipe -

Ev­ery­one’s fa­vorite Tater Tots just got bet­ter in this casse­role lay­ered with sour-cream- en­riched ranch chicken, smoky ba­con bits and lots of cheese!

1 tsp. oil 1/2 cup chopped onion 1 can (10.5 oz.) con­densed cream of chicken soup 1 cup sour cream 2 cups shred­ded Colby-jack cheese blend 1/2 cup milk 1 pkg. (1 oz.) ranch dress­ing & sea­son­ing mix

1/4 tsp. pep­per 3 cups shred­ded cooked chicken 1 bag (32 oz.) Tater Tots™ frozen pota­toes 1/2 cup chopped cooked ba­con 1/2 cup chopped toma­toes 1/4 cup sliced scal­lions

Pre­heat oven to 350°F. Coat 13"x9" (3-qt.) glass bak­ing dish with cook­ing spray.

In non­stick skil­let, heat oil over medium heat. Add onion; cook 3-5 min­utes, stir­ring oc­ca­sion­ally, un­til ten­der.

In medium bowl, stir onion, con­densed soup, sour cream, 1 cup cheese, milk, 2 Tbs. dress­ing mix and pep­per un­til mixed well; stir in chicken.

Place half of frozen pota­toes in sin­gle layer on bot­tom of bak­ing dish. Spoon and spread chicken mix­ture over pota­toes; sprin­kle with 1/4 cup ba­con.

In large re­seal­able food­stor­age plas­tic bag, add re­main­ing pota­toes with re­main­ing dress­ing mix; seal and shake bag to coat. Ar­range on top of casse­role. Bake 40 min­utes; top casse­role with re­main­ing 1 cup cheese and 1/4 cup ba­con. Bake 10-15 min­utes or un­til cheese is melted and pota­toes are lightly browned. Top with toma­toes and scal­lions. Servings: 10. Cals.: 450. Pro­tein: 23 g. Fat: 27 g. (11 g. sat­u­rated). Chol.: 75 mg. Carbs.: 29 g. Sodium: 1,130 mg. Fiber: 2 g. Su­gar: 4 g. Kitchen time: 30 min­utes. To­tal time: 1 hour, 25 min­utes.

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