Tex-Mex Chicken and Rice Casserole

Ingredients

1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9 ounce package chicken-flavor rice and vermicelli mix
1 14 ounce can chicken broth
2 cups water
2 cups chopped cooked chicken (10 ounces)
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/2 cup shredded cheddar cheese (2 ounces)

Directions

Preheat oven 425 degrees F. 

Cook onion in hot oil over medium heat until tender n a medium saucepan. 

Stir in rice and vermicelli mix with contents of the seasoning packet. 

Cook while stirring for 2 minutes. 

Add in broth and the water. Bring to a boil . . . reduce heat. 

Simmer (covered) for 20 minutes.  Please note: liquid will not be fully absorbed

Transfer the rice mixture to a large bowl and stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. 

Transfer to an ungreased 2-quart casserole.

Bake (covered) about 25 minutes. 

Uncover and sprinkle with cheese, let stand for 5 minutes before serving.

Source:  Better Homes and Gardens (BHG.com)

Three Cheese Pasta Bake

This pasta meal reminds me of a very fancy mac and cheese!

Love these kind of meals that are fast, easy and delicious.

Ingredients

• 1 (16-oz.) package ziti pasta
• 2 (10-oz.) containers Alfredo sauce
• 1 (8-oz.) container sour cream 
• 1 (15-oz.) container ricotta cheese
• 2 large eggs, lightly beaten 
• 1/4 cup grated Parmesan cheese 
• 1/4 cup chopped fresh parsley
• 1 1/2 cups mozzarella cheese 

Preparation

Cook ziti according to package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. 

Spoon half of ziti mixture into a lightly greased 13- x 9-inch baking dish.

Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. 

Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.

Bake at 350° for 30 minutes or until bubbly.

Note: 

Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted. For testing purposes only, we used refrigerated Buitoni Alfredo Sauce.

Prepare up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes, and bake as directed.


Amy Faggart, Concord, NC, Southern Living APRIL 2006
Source

Broccoli and Chicken Casserole

These type of casseroles have become a favorite for us . . . quick, easy, versatile . . . semi-homemade!

The original recipe is from Better Homes and Gardens.

Ingredients

• 4 ounces dried medium noodles
• 2 1/2 cups chopped cooked chicken or turkey
• 1 10 ounce package frozen chopped broccoli, thawed
• 1/2 cup sliced green onions
• 1 10 3/4 ounce can condensed cream of mushroom soup
• 1/2 cup skim milk
• 1/2 cup shredded Swiss cheese (2 ounces)
• 1 teaspoon dried basil, crushed
• 1/8 teaspoon pepper
• Paprika

Directions

Cook noodles according to package directions. Drain well.

In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.

In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.

Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. 

Sprinkle with paprika. 

Makes 6 servings.


Make Ahead Tip
Prepare casserole; cover and chill up to 24 hours. Bake as above.


Nutrition Information
Per Serving: cal. (kcal) 290, Fat, total (g) 11, chol. (mg) 61, carb. (g) 22, pro. (g) 25, sodium (mg) 508, Percent Daily Values are based on a 2,000 calorie diet

Source

Potluck Chicken Casserole Recipe

Ingredients

• 1/2 cup chopped fresh mushrooms
• 3 tablespoons finely chopped onion
• 4 tablespoons butter, divided
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1-1/4 cups milk
• 3/4 cup mayonnaise
• 4 cups cubed cooked chicken
• 3 cups cooked long grain rice
• 1 cup chopped celery
• 1 cup frozen peas, thawed
• 1 jar (2 ounces) diced pimientos, drained
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup coarsely crushed cornflakes

Directions

Saute mushrooms and onion in 3 tablespoons butter in a large sauce pan until tender. 

Add garlic and cook 1 minute longer. Stir in flour until blended. 

Add milk gradually and bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. 

Remove from the heat and add mayonnaise until smooth. 

Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.

Place in an ungreased 13-in. x 9-in. baking dish. 

Melt remaining butter and toss with cornflakes. Sprinkle over top. 

Bake, uncovered, at 350° for 30-35 minutes or until bubbly. 

Yield: 8-10 servings.

Originally published as Potluck Chicken Casserole in Taste of Home October/November 1996, p37
Photo and recipe source

Mexican Chicken Alfredo

Love chicken alfredo and the addition of salsa and taco seasoning sounds awesome for a different twist on my regular recipe.

When I make chicken alfredo the fast way, it is similar to this recipe . . . except I add a combination of bell pepper and spicy hot peppers.  I also use green onions including green part instead of plain onions.  Of course I add garlic.  I like to use no fat half and half if I have it in the fridge.

This recipe comes from Taste of Home . . . one of my favorite recipe sources from the time was a young adult and have a collection of their yearly cookbooks.  If you love cookbooks, you need to check it out on their website.

Ingredients

• 1 package (16 ounces) gemelli or spiral pasta
• 2 pounds boneless skinless chicken breasts, cubed
• 1 medium onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 jars (15 ounces each) Alfredo sauce
• 1 cup grated Parmesan cheese
• 1 cup medium salsa
• 1/4 cup 2% milk
• 2 teaspoons taco seasoning

Directions

Preheat oven to 350°. Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning.

Drain pasta; toss with chicken mixture. 

Divide between two greased 8-in.-square baking dishes. 

Cover and bake 30-35 minutes or until bubbly.

Yield: 2 casseroles (4 servings each)

Recipe and Photo Source: Taste of Home

Originally published as Mexican Chicken Alfredo in Simple & Delicious

August/September 2011, p22 

Trisha Yearwood's Chicken Pie

This is one of those southern comfort meals that is so easy to

 put together and one of my favorites.

You can vary the recipe by adding some vegetables . . . 

I love adding peas.

Recipe courtesy of Trisha Yearwood

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

The Food Network

SHOW: Trisha's Southern Kitchen

EPISODE: Trisha's College Roommate Reunion
Click  on the episode link to see the rest of the recipes featured on the show.


Ingredients

• 3 cups cooked, shredded chicken
• 2 cups chicken broth
• One 10-ounce can cream of chicken soup
• 1 cup self-rising flour
• 1/2 teaspoon pepper
• 1/2 cup (1 stick) butter, melted
• 1 cup buttermilk, well shaken

Directions


Preheat the oven to 425 degrees F.

Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

King Ranch Chicken Casserole

Another chicken recipe since I can never have enough!

Ingredients

• 1 (4 1/2- to 5-lb. ) whole chicken 
• 2 celery ribs, cut into 3 pieces each
• 2 carrots, cut into 3 pieces each 
• 2 1/2 to 3 tsp. salt
• 2 tablespoons butter
• 1 medium onion, chopped 
• 1 medium-size green bell pepper, chopped
• 1 garlic clove, pressed
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 2 (10-oz.) cans diced tomatoes and green chiles, drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon Mexican-style chili powder*
• 3 cups grated sharp Cheddar cheese
• 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Preparation

If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.

Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

Notes from Southern Living:

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4.

Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.

Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.


Source: Southern Living
FEBRUARY 2008

Chicken and Potato Casserole

Love the combination of the chicken, potatoes and the sauce.

This recipe and photo is courtesy of Grandmother's Kitchen . . . link follows the recipe.

Ingredients

• 2 chicken breasts, cut into cubes
• 1 Tablespoon olive oil
• 1/2 cup butter
• 1/2 cup all purpose flour
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 cups milk
• 1 large onion, slices
• 1/2 cup white cheese, shredded
• 5 cups potatoes, peeled, par-boiled and sliced

Directions

Preheat over to 350 degree F. 

Peel and par-boil the potatoes. Drain the water, let the potatoes cool, then slice them into rounds.

Meanwhile, while the potatoes are cooking we will cook the chicken. 

Heat the oil in a frying pan and cook the chicken pieces until they are not pink. Set aside. 

To make the creamy sauce, melt butter in large sauce pan over low heat and whisk in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat gradually whisk in milk. Return to heat and cook until thickened and bubbly.

Fold in chicken, onion slices,and cheese. Gently stir the mixture together. 

Place a layer of potatoes slices into the bottom of a buttered 9x13 inch baking dish. Pour the creamy mixture on next. Make a top layer with the remaining potato slices. Cover with aluminum foil. 

Bake 30 minutes. Uncover and bake for 10 more minutes to lightly brown the top.


Original Chicken And Potato Casserole Recipe found at Grandmother's Kitchen Recipes.

Italian Layer Bake

OMG would you look at those layers of deliciousness?

A cross between an awesome sandwich and lasagne, this casserole would be very impressive to serve at your next dinner party.

I want one now!  New rule for our kitchen . . . we need to keep refrigerated crescent rolls in the fridge for times like these!

Ingredients

• 1 (8-ounce) container refrigerated crescent rolls
• 8 slices deli turkey (about 1/2 pound)
• 8 slices deli ham (about 1/2 pound)
• 12 slices deli hard salami (about 1/2 pound)
• 8 slices Swiss cheese (about 1/2 pound)
• 1 (12-ounce) jar roasted peppers, drained
• 4 eggs, beaten

Directions 

Preheat oven to 350 degrees F. 

Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. 

Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. 

Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. 

Pour half the beaten eggs over peppers and repeat layers with remaining meats, cheese, and peppers. 

Place remaining square of dough over peppers. 

Pour remaining beaten eggs over dough and cover lightly with foil. 

Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through.

Let cool 15 to 20 minutes, then cut and serve. 



Recipe and Photo Source: Mr. Food

Notes from Mr. Food:

If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.

For more cool ideas from the dairy aisle, visit our friends at Easy Home Meals!

Chicken-Broccoli au Gratin

The combination of chicken and broccoli is one of my favorites.  This semi-homemade recipe is courtesy of Pillsbury.  You can substitute the convenience foods to make a frugal version of the casserole.

Please note that this recipe is for two servings.

Ingredients

• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 1 small onion, sliced (1/2 cup)
• 1 box (10 oz) Green Giant™ frozen broccoli & zesty cheese sauce
• 2/3 cup ricotta cheese
• 1 cup chopped cooked chicken
• 1 can (4 oz) Pillsbury™ refrigerated crescent dinner rolls (4 rolls)

Directions 

Heat oven to 375°F. 

In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. 

Meanwhile, microwave broccoli with cheese sauce as directed on box. 

Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.* 

Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce. 

Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed. 

Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly. 

Notes from Pillsbury:

*Recipe can be made in ungreased 8-inch square (2-quart) glass baking dish. Spread ricotta cheese in dish; top with chicken, mushroom mixture and broccoli with cheese sauce. Arrange dough rectangles over top. Bake as directed.

Chicken and Vegetable Alfredo Casserole

Great variety of vegetables and lots of room for variation is what this recipe offers.

The crunchy topping has grabbed by attention for use in other recipes.

There are some variation suggestions at the end of the recipe, one is to experiment with alfredo sauce flavors, which I highly recommend!  

My favorite is roasted red pepper alfredo sauce that is so flavorful and delicious, it does not taste like it came out of a jar . . . and it really does not matter what brand you use.  Another thing I like to do with the roasted red pepper sauce is include some cut roasted red pepper, either fresh or the ones that come in a jar (which is a great item to keep in the pantry to perk up many dishes).

As with all recipes, this semi-homemade recipe can be adapted to fresh vegetables or the combination of vegetables that you prefer.  Recipes are just a guide!

Ingredients

• 1 bag (19 oz) Green Giant® frozen broccoli & carrots with garlic & herbs 
• 1 cup all-purpose flour 
• 1/4 cup grated Parmesan cheese 
• 1/3 cup cold butter or margarine, cut into small pieces 
• 1 egg, slightly beaten 
• 1 1/2 cups cubed cooked chicken 
• 1 jar (16 oz) four-cheese Alfredo pasta sauce 
• 1 can (15.25 oz) Green Giant® whole kernel sweet corn, drained

Directions

Heat oven to 375°F. In large microwavable bowl, microwave broccoli & carrot mixture as directed on package, using minimum cook time.

Meanwhile, in small bowl, mix flour, Parmesan cheese, butter and egg with pastry blender or fork until crumbly. Set aside.

To hot vegetables in large bowl, add chicken, pasta sauce and corn. Stir gently to combine. Pour into ungreased 2-quart casserole or 9-inch deep-dish glass pie plate. Sprinkle with crumbly mixture.

Bake 20 to 25 minutes or until topping is golden brown.


Tips from Pillsbury:

Two cans (5 oz each) tuna in water, drained and flaked, can be used in place of the chicken.

Alfredo sauce comes in different flavor varieties. Experiment to find your favorite.

Broccoli Rice Casserole

This broccoli rice casserole that I have adapted from a Campbell Soup recipe is the perfect side dish or a main meatless meal.

Variations to this casserole . . . use cream of broccoli soup instead of cream of chicken for a richer broccoli flavor.  It is excellent with fresh mushrooms . . . add them with the onion in the beginning step.  Add shredded or cubed cooked chicken before stirring the mixture into the baking dish.  Vary the type of cheese.

You can make a lighter version by using low fat or no fat cream of chicken soup.  Substituting the milk with no fat half and half is one of my tricks for making these types of dishes lighter.

Fresh or frozen broccoli is up to you!  I always go for the fresh if it is available.

My pantry always has at least a couple of cans of Campbell's cream of chicken soup!  It is one of the greatest inventions ever :)

1/2 cup (1 stick) butter
1 large onion, chopped (about 1 cup)
1 package (16 ounces) frozen chopped broccoli (or fresh . . . one whole broccoli, florets only, I don't use the stems, but that is up to you)
1/3 cup milk
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 cup shredded cheddar cheese
1 1/2 cups cooked regular long-grain white rice
Heat the butter in a skillet over medium heat (watch the temperature to make sure the butter doesn't burn) and add the onion. Cook until tender-crisp, stirring occasionally.

Add the broccoli in the skillet and cook until it's tender-crisp (when using fresh broccoli, I pre-steam the broccoli, keeping in mind it will continue to cook through the process . . . I don't like it crunchy).  Stir occasionally. 

Stir in the milk, soup, cheese and rice and cook until the cheese is melted. Pour the mixture into a 2-quart shallow baking dish.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.

Buffalo Chicken and Roasted Potatoes Casserole

Another awesome chicken recipe!  It seems like since I started the chicken theme a while back, I can't stop myself . . . we love chicken . . . and I still have lots of family recipes that just need photos . . . and those that are in my filing cabinets full of newspaper and magazine clippings.  I always say you can never have enough chicken recipes!

Anyway . . . I love the flavors of buffalo chicken wings, but I just don't like wings.  So I have been on a mission to find recipes that are similar.  

This recipe is a combination of buffalo chicken wings and baked potatoes in a cheesy casserole . . . YUMMY!!!  This is a keeper for sure!!

Just a note about potatoes . . . I have adopted a new way of preparing potatoes. No matter how they will be used in the meal, I cook them partially in the microwave.  I really hate to bite into a potato that is not completely done and they take forever to cook thoroughly.  For this meal, we cubed the potatoes and cooked them in the microwave in a steamer type of container for 2 minutes. Seems to me they soak up the sauce a little better before going into the oven.  

Makes 10 servings

Ingredients

• cooking spray
• 3-6 tablespoons hot pepper sauce (depending on your heat preference)
• 1/3 cup olive oil
• 2 tablespoons garlic powder
• 1/2 teaspoon cayenne pepper (use less depending on your heat preference)
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 8 potatoes, cut into 1/2-inch cubes
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 3 cups shredded Mexican cheese blend
• 1 cup diced green onions
• Blue cheese dressing for dipping sauce

Directions

Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Heat hot pepper sauce, olive oil, garlic powder, cayenne pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. 

Toss potatoes in the hot pepper sauce mixture to coat, using a slotted spoon to transfer the potatoes to the prepared baking dish. 

Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.

Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.

Reduce oven heat to 400 degrees F (205 degrees C).

Spread chicken cubes over roasted potatoes followed with the cheese and green onions over the chicken. 

Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Adapted from a recipe found on AllRecipes.com

Trisha Yearwood's Chicken Broccoli Casserole

Have you seen Trisha Yearwood on the Food Network?  She's got an awesome southern style of cooking! Love most of her recipes . . . 

This recipe has so many of my favorite things for a comfort food meal, starting with cream of chicken soup and I can never resist a chicken and rice meal! One thing that is very interesting to me is the combination of sour cream and mayonnaise.

What an awesome meal with some hot biscuits!

Makes 10 servings
Work: 20 minutes
Total: 1 hour

Ingredients

• Vegetable cooking spray, for dish
• 2 cups cooked rice
• 3 cups chopped cooked broccoli
• 6 cups shredded, cooked, skinless, boneless chicken breasts (1 1/4 lbs.)
• 1 can (10 oz.) condensed cream of chicken soup
• 3 cups (10 oz.) shredded cheddar
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tbsp. fresh lemon juice
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground pepper

Directions

1. Heat oven to 350 degrees F. Lightly coat a 13-by-9-inch baking dish with cooking spray. Evenly spread out rice in dish. Cover with broccoli. 

2. In a large bowl, combine chicken, soup, 1 1/2 cups cheese, the sour cream, mayonnaise, juice, salt, and pepper. Pour over broccoli and top with remaining 1 1/2 cups cheese. Bake until golden and bubbly, about 40 minutes.

Nutrition facts per serving:
374 calories
25g total fat
10.5g sat fat
615mg sodium
14g carbs
253mg calcium
77mg chol
23g protein
1g fiber

Source:  Ladies Home Journal

from their collection of Trisha Yearwood's 5 Star Chicken Recipes

Tater Tot Muffins

Oh my . . . two of my favorite things all rolled into one!

What an awesome concept!

This recipe comes from Peggy Trowbridge Filippone from About.com who always comes up with such great cooking ideas.

Peggy suggests experimenting with other ingredients like sour cream, chives, bacon, cheese and also commented that it can be baked as a casserole.    Her recommendation for leftovers is to scramble them into some eggs . . . now that sounds delicious!  I would top the egg dish with some cheddar cheese.

Can't wait to try these!

Prep Time: 15 minutes

Cook Time: 40 minutes

Resting Time: 5 minutes

Total Time: 1 hour

Yield: 12 servings

Ingredients:

• 1 package (28 ounces) frozen mini tater tots, thawed
• 1/2 cup minced onion
• 1 can cream of celery soup (undiluted)
• 2 cups fine-shredded sharp Cheddar cheese, divided use
• 1/4 cup sour cream
• 2 Tablespoons butter, melted and cooled to room temperature
• 6 slices bacon, cooked until crisp and crumbled
• 1/8 cup chopped chives
  

Preparation:

Preheat oven to 400 F. Spray standard-sized muffin tins with vegetable oil.

Break each tater tot in half. Combine tater tots, diced onions, undiluted cream of celery soup, 1 cup of the Cheddar cheese, sour cream, butter, bacon bits, and chives.

Compress potato mixture into prepared muffin pans, pressing firmly, and place on a rimmed cookie sheet. Top with remaining Cheddar cheese. Bake for 30 to 40 minutes, until nicely browned. Let rest for 5 minutes before serving.

Yield: 12 servings 

Source: Tater Tot Muffins Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.