I seem to falling behind on my posts and I think it is only going to get worse the rest of this week. I've had this recipe ready to post for a week now. A yummy Nacho Chowder waiting in the wings. Coming up this week is Simple Fudge, Snowman Poop and Chicken Bacon Alfredo Pizza. Of course there is also my menu plan for the week, which I will try to have ready sometime tomorrow. With family visiting, last minute shopping and just being a little bit lazy I just keep putting the blog off. Anyway, back to today's post. This was a really yummy casserole that I made for our group this last week. I found this recipe over at The Country Cook or rather I was led to it by Jamie over at Love Bakes Good Cakes when I saw it on her menu plan for the week. Everyone seemed to really enjoy it, to me it was missing something but I have yet to figure out what that was. John and I enjoyed the leftovers for breakfast and it actually seemed better the second time around. I will have to make this again just to see if I can figure out what was missing.
32 oz bag frozen tator tots
3 slices crisp cooked bacon
1 1/2 to 2 lbs boneless skinless chicken breast, cubed
2 cups shredded cheese, colby jack and cheddar
1 cup milk
salt, pepper, garlic powder, onion powder
Spray 4 qt slow cooker with non-stick cooking spray.
Preheat oven to 400 degrees. After you've cooked the bacon; season the chicken with the salt, pepper, garlic powder and onion powder; then cook the chicken in the grease remaining in the skillet. Layer half the tator tots into the bottom of a large casserole pan. Top with one slice of the crumbled bacon and 2/3 cup of shredded cheese. Layer chicken on top of the tots. Top with the other half of the tator tots, remaining cheese and bacon. Season with additional onion and garlic powder. Poor milk over the casserole. Bake for 25 to 30 minutes or until tots are browned and crispy.