Ingredients:
1 (32 oz) bag frozen potatoes
2 cups cooked shredded chicken (rotisserie chicken)
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
6 slices bacon, cooked and crumbled
1 (10.5 oz) can cream of chicken soup
1/2 cup sour cream
1/2 cup ranch dressing
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (for garnish)
Directions:
Preheat your oven to 375°F. Grease a 9×13-inch baking dish with a little oil or cooking spray.
In a large bowl, combine the cream of chicken soup, sour cream, ranch dressing, garlic powder, and black pepper until smooth. Stir in the shredded chicken and half of the crumbled bacon.
Spread the creamy chicken mixture in the bottom of the baking dish. Sprinkle with 1 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
Arrange the frozen potatoes in a single layer on top of the mixture. Sprinkle the remaining cheese and bacon over the top.
Bake uncovered for 40–45 minutes, or until the tater tots are golden brown and crispy and the stew is bubbly.
Remove from the oven, let stand for 5 minutes, then sprinkle with fresh parsley. Serve warm and savor every cheesy, crunchy bite!
