Ingredients
1 teaspoon vegetable oil
1/2 cup onion , chopped - I used onion powder instead
can condensed cream of chicken soup (10.5 oz)
1 cup sour cream
1/2 cup milk
2 cups shredded Colby-Monterey Jack cheese blend
1 ounce ranch dressing & seasoning mix
1/4 teaspoon black pepper
4 cups shredded cooked chicken
32 ounces frozen tater tots
1 pound bacon , cooked and crumbled
chives , for garnish
Instructions
Heat oven to 350 degrees. Spray a 13x9-inch baking dish with cooking spray.
In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender.
In a 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.
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.
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.
Bake 40 minutes; top casserole with remaining 1 cup cheese
Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned.
Garnish with remaining bacon and chives.
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