Ingredients

The following ingredients have 8 Servings
  • 1 teaspoon vegetable oil
  • 1/2 cup onion (, chopped)
  • 1 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)

Instruction

  • 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.