This recipe sounds and looks delicious and easy!
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-Ida™ Tater Tots™ frozen potatoes
1/2 cup chopped cooked bacon
1/2 cup chopped tomatoes
1/4 cup sliced green onions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Heat oil over medium heat in nonstick skillet (8- or 10-inch). Cook onion in oil, stirring occasionally, until tender (3 to 5 minutes).
In medium bowl, combine and 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 and 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.