gunsmoke casserole
Maybe something Marshall Matt Dillon or Festus Haggen would make. This was soooo good - it's leftovers I couldn't wait to eat again & again!
prep time
8 Hr 15 Min
cook time
45 Min
method
---
yield
8 - 10
Ingredients
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 1/2 pounds ground chicken or 1 rotisserie chicken, deboned
- 2 env ranch dressing mix, dry
- 1 can cream of chicken soup, fat-free
- 1/2 cup milk
- 8 ounces sour cream, fat-free
- 1 bag broccoli florets, frozen, thawed
- 1 pound bacon, cooked crisp & crumbled
- 4 cups cheddar cheese, shredded, divided
- 1 - 30 oz bags tater tots, frozen, thawed
How To Make gunsmoke casserole
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Step 1In a large skillet cook the onion until tender & translucent. Add broccoli; cook 5- 8 minutes. Add the chopped garlic & cook 1 minute more. IF USING GROUND CHICKEN: Add the chicken & cook over medium heat until no longer pink. Drain the mixture & place into a large bowl & set aside. IF USING ROTISSERIE CHICKEN: Add in step 2 when chicken is mixed in. -
Step 2In a small bowl combine the ranch mixes, soup, milk & sour cream. Whisk until smooth. Add to chicken mixture & crumbled bacon & stir to combine. Add 2 C cheddar cheese. Gently mix to combine.
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Step 3Grease a 9" x 13" or 10" x 15" baking dish. Layer 1/2 the Tater Tots on the bottom, pour the chicken mixture over the top & then layer with the other 1/2 the Tater Tots. Sprinkle with remaining 2 C cheese. Wrap with foil & refrigerate overnight.
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Step 4Take out of refrigerator 1 hour before baking & bake at 350 degrees F 25 - 30 minutes, or until golden brown & crunchy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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