Time 1h20m Yield 10 Number Of Ingredients 13 Steps:
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.
Number Of Ingredients 13 Steps:
Melt the butter in a small sauce pan and cook the onion and celery until they are soft and translucent in appearance, approximately 3 minutes. Add the finely chopped garlic and continue cooking approximately 2 minutes, being careful not to burn the garlic. Set aside. Place 1/2 the tater tots on the bottom of a crock pot, that has been sprayed with Pam and sprinkle with 1/2 of the cooked onions, garlic and celery. Sprinkle 1/2 cup of the cheese and 1/3 of the bacon over top. Place chicken pieces and 1 cup of the mixed vegetables on top and season with salt and pepper. Place another layer of 1/2 cup of cheese and 1/3 of the bacon crumbles over top. Place another layer of tater tots, cooked onions, celery and garlic, and the mixed vegetables on top, season again with salt and pepper and cover with the remaining cheese and bacon crumbles. Mix the milk with the dry ranch dressing seasoning mix and pour over top OR pour 1 cup of prepared Hidden Valley Ranch Dressing and 1/4 cup of milk over the top. Sprinkle the fresh or dry parsley flakes over the top. Bake in the crock pot for 1 hour on high and then turned it to low for an additional 3 hours. Please be sure to keep an eye on your crock pot while its cooking as different sized crock pot models cook differently. Yours might be just fine at 4 hours on low. Note: you can omit the milk and the Hidden Valley Ranch dry Mix and Substitute 1 cup of already prepared bottled Hidden Valley Ranch Dressing and 1/4 cup of milk in its place if you don’t keep the Dry Hidden Valley Mix on hand in your cabinet. These directions are for a 6 qt slow cooker.
Time 2h3m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dice chicken and place in a bowl; add ranch mix and stir until coated. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces. Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top. Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.
Time 1h Yield 10 cups Number Of Ingredients 9 Steps:
Preheat oven to 400°. Cook pasta according to package directions. Drain and transfer to a large bowl. , In the same pan, combine milk, ranch salad dressing and salad dressing mix until smooth. Stir in cream cheese. Cook and stir over medium heat until cream cheese is melted; pour over pasta. Stir in chicken, bacon and 1 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish. Top with remaining 1 cup cheese. Bake, uncovered, until heated through and cheese is melted, 15-20 minutes. If desired, sprinkle with green onions.
More about “chicken bacon ranch tater tots casserole recipes”
Time 3h30m Yield 6 Number Of Ingredients 7 Steps:
Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble once cool enough to handle. Season chicken pieces lightly with salt and pepper. Grease the bottom of a slow cooker with bacon grease and layer 1/2 of the potato nuggets on the bottom. Sprinkle with 1/2 of the bacon bits. Mix Colby cheese and Monterey Jack cheese together in a bowl and sprinkle 1/3 of the cheese mixture on top. Add chicken in 1 layer and top with 1/2 of the remaining cheese mixture. Sprinkle with remaining bacon bits and top with remaining potato nuggets. Sprinkle rest of the cheese mixture on top and pour milk over everything. Cover the slow cooker and cook on High until chicken is cooked though and cheese has melted, 3 to 5 hours.
