lprefa.blogg.se - Tater tot casserole with cream of chicken

I wouldn’t add any bacon until I was ready to bake it because I’m afraid it would get soggy but you can if that doesn’t bother you. Yes, you can freeze this casserole! Assemble it in a freezer-safe container and freeze up to 3 months. When you are ready to bake it, top it with the bacon and tater tots and baking as instructed. Cover it tightly with plastic wrap and put it in the fridge. You can totally prep this one ahead by making the chicken mixture the night before (or morning of!) and spreading it into the 9×13-inch pan sprayed with oil.

Remove from oven and sprinkle with remaining bacon and the green onions before serving.

Sprinkle with remaining cheese and bake for another 10 minutes.

Spread mixture into a 9×13-inch pan sprayed with oil.

Pour the tater tot mixture into the prepared baking dish.

Mix together shredded chicken, cream of chicken soup, sour cream, milk, dry ranch seasoning mix, black pepper, and 1 cup of Colby Jack cheese Combine the tater tots, cream soup, chopped onion, sour cream, Cheddar cheese, garlic powder, seasoned salt, and softened butter in a large bowl.

Cooked chicken – you can cook your own chicken or make life easier and buy a rotisserie chicken!.

This way we get food that both feels decadent and also makes us feel good about our choices. /rebates/2frecipes2ftater-tot-casserole-with-cream-of-chicken-soup&252frecipes252ftater-tot-casserole-with-cream-of-chicken-soup26tc3dbing-&idyummly&nameYummly&ra2. When I make this recipe, I use local, grass-fed beef, beans from my daughter’s garden that we froze, homemade cream of chicken soup, organic tater tots (yes, it’s a thing!) and a good quality cheese. Any time you can substitute in better products, you make a choice to feed your body better nourishment.

Let it sit for a few minutes before serving and voila! Comfort casserole at it’s finest!Īnd, don’t forget to put some ketchup on the table! My kids couldn’t eat it without it!įor those of you wondering how I to make this meal one that nourishes, as always, it’s always about the quality of ingredients. and then bake as directed.īake this goodness in a 425 degree preheated oven for 40 minutes. To prepare, thaw in the fridge at least 24 hours (or until completely thawed). At this point in the preparation, cover the foil pan and freeze. If you’d like this as a freezer meal, make this in a foil pan. Pour them on top and then add the remaining cheddar cheese. cheddar cheese (the sharper the better at my house) and layer that over the soup. I don’t because cream soups tend to be high in sodium. You may want to add salt in at this point. cans of green beans into the bottom of a 9×13 dish (or equivalent size).Īnd 1 can cream of chicken or mushroom soup. To begin, chop up one small onion and brown it with 1-1/2 lbs. And if you’re like me, you use the best ingredients to keep this a meal that nourishes both body and mind!

It’s super easy to make and easy to keep the ingredients on-hand. Here’s a little slice of the Midwest for ya! There’s just something about this food that qualifies it in our family as classic comfort food.