Ingredients
1tspvegetable oil
½cuponion,chopped
10.5ozcondensed cream of chicken soup,1 can
1cupsour cream
½cupmilk
2cupsColby-Monterey Jack cheese blend,shredded
1ozranch dressing & seasoning mix
¼tspblack pepper
4cupschicken,cooked, shredded
32ozfrozen tater tots
1lbsbacon,cooked and crumbled
chives,for garnish
Preparation
Preheat the oven to 350 degrees F.
Spray a 13 x 9-inch baking dish with cooking spray.
In an 8 or 10-inch nonstick skillet, heat the oil over medium heat.
Cook the onion in the oil for 3 to 5 minutes, stirring occasionally, until tender.
In a medium bowl, stir the onion, condensed soup, sour cream, milk, 1 cup of cheese blend, 2 tablespoons of dressing mix and black pepper until mixed well. Stir in the chicken.
Place half of the frozen potatoes in single layer on the bottom of the baking dish.
Spoon and spread the chicken mixture on top of the potatoes, then sprinkle ¼ cup of the bacon on top.
In large resealable food-storage plastic bag, add the remaining potatoes with the remaining dressing mix.
Seal and shake bag to coat.
Arrange the dressing covered potatoes on top of the casserole.
Bake for 40 minutes, then top the casserole with the remaining 1 cup of cheese blend.
Bake for 10 to 15 minutes or until the cheese is melted and the potatoes are lightly browned.
Garnish with the remaining bacon and chives.
Serve warm, and enjoy!
