Can’t go wrong with cheese, bacon and crunchy tater-tot-ness. Oh and there is some chicken buried in there too. I eyeball this entire recipe when I make it, you really can’t wreck it. There is just two of us so I’m always making portions with that in mind, however this recipe easily doubles or it can be made in the crock pot.
Pre-heat the oven to 225.
Put the wine in the fridge to chill.
In a 8 x 8 (ish) casserole dish put half of the frozen taters in the bottom, single layer. Sprinkle with the trio – 1 teaspoon of dry ranch dressing mix, and a handful each of cheese and bacon bits. Place ~6 to 8 chicken tenders over the tots. Sprinkle the chicken with the trio and top with the rest of the tater tots followed by the trio one last time. Pour milk over the top.
Cover and bake for 2 – 2.5 hours. Uncover and let it bake for about 15 min to finish making the taters crispy around the edge. Alternatively you can cook it on low layered in the crock pot for 4 hours.
Remove from the oven and sprinkle with chopped green onions. Serve with a side salad or steamed broccoli. Serves 4 people that will have their eyes rolling back in their head all yum like.
1 package of chicken tenders
About a half a bag of Ore-ida Crispy Crowns
3 teaspoons of dry ranch dressing mix (about half a package)
Bag of real bacon bits, I usually don’t use the whole 3oz
1.5 – 2 cups of cheese, I like Co-jack
1/2 cup of milk
Double it in a lasagna pan.
Crock pot – double up everything, and switch the tenders for three chicken breasts, cook on low for 4-5 hours.