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
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass 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 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 and 1/4 cup bacon.
Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.
