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A great, comforting side dish that would be perfect for a Thanksgiving side dish, or heck, a side dish any day of the week.
Start by adding your bacon to a large skillet, bringing it up to a medium low heat. As the bacon cooks, it will release some of its fat, which we will keep and use to cook the remaining ingredients.
While the bacon cooks, add the can of cream of chicken soup to a mixing bowl. Add milk to the bowl, and season with salt and pepper. Use a whisk or fork to combine the mixture, making a smooth texture. This will be the sauce for our casserole.
As the bacon starts to crisp, add in the chicken. Raise the heat to medium high. Cook, stir and flip the bacon and chicken for about 4 minutes.
Add in the garlic, shallot, and mushrooms. Cook another couple of minutes.
Preheat your oven to 350 F.
Get your casserole dish out. You know the one. Pick out one that will be deep enough, and long enough to hold the casserole. I used a 9×13.
Pour the chicken mixture into the bottom of your casserole dish.
Pour the soup mixture over the top of the chicken mixture. Give a stir.
Top with the shredded cheese. Take your tater tots and cover the mixture with an even bedding of tater tots.
Place the tater tot casserole in the preheated oven, cooking for about 45 minutes.
Remove it from the oven and let the casserole sit for about 10 minutes before serving. Trust me, it will still be hot, however it gives some time to let the casserole settle.
Well, you know what’s next. Serve it up.
Not only does the casserole look pretty, but it will get everyone thinking of why they never thought about using tater tots in that way.
The first bite had that smokiness from the bacon, while paired with chicken. Oh wow, I’m getting hungry now just thinking about that combination. Then you get the creaminess and cheesiness, along with the garlic flavor and the crisp, yet tender tater tots. I think cheesy potatoes just met its match. This casserole is a real winner. I hope you enjoy.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!