Chicken Bacon Ranch Tater Tots Casserole

Betty Crocker
Prep: 25m · Cook: 1h 20m · Total: 1h 45m
Source
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-IdaTM Tater TotsTM frozen potatoes
  • 1/2 cup chopped cooked bacon
  • 1/2 cup chopped tomatoes
  • 1/4 cup sliced green onions
Directions
  1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender.
  3. 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.
  4. 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.
  5. 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.
  6. Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.
  7. Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.