Remove the foil and bake for an additional 10 minutes or until the liquid has been absorbed, and the cheese is melted. Place sour cream, heavy cream, salt, pepper, onion powder and ranch dressing mix in a large bowl. Cover the casserole dish with foil and bake for 30 minutes. Preheat the oven to 350 degrees and lightly grease a 13×9 baking or casserole dish. Crumble the cooked bacon, and place it on top of the cheese.ġ0. Sprinkle the cheese over the chicken in an even layer.ĩ. Pour the Ranch mixture over the chicken and tater tots.Ĩ. After 35 minutes, remove the casserole from the oven and sprinkle the remaining shredded cheese and bacon bits on top. Place the dish in the oven and bake the casserole for 35 minutes. Place the tater tots in a single layer on top of the cheese. In a mixing bowl, whisk together the milk, heavy whipping cream, and Ranch seasoning packet.ħ. Sprinkle the shredded cheese on top of the meat mixture. Layer the cooked chicken on top of the tater tots.Ħ. Place a single layer of frozen tater tots in the bottom of a 9×13 casserole dish.ĥ. Cook the chicken over medium-high heat until it is cooked through and no longer pink in the middle.Ĥ. Add the chicken and sprinkle with the seasoned salt and pepper. In a large bowl, mix together sour cream, soup, Ranch mix, bacon and cheese. ![]() Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Leave a bit of the bacon grease in the bottom of a skillet. Lightly spray a 9×13-inch pan with cooking spray. Melt the butter in a large heavy pot over medium-high heat until hot. Top with the tater tots one at a time, placing side by side. In a 9 x 9 pan, pour in the chicken/vegetable mixture, spreading to make it even. Mix with a spoon to incorporate all ingredients. Cook the bacon in a skillet until crispy, remove the bacon from the skillet and set aside.ģ. In a large bowl, add chicken, vegetables, cream soup, ½ cup cheese, black pepper, and paprika.
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