#175 - Chicken Bacon Ranch Tater Tot Casserole & Sour Cream Rhubarb Pie

Chicken Bacon Ranch Tater Tot Casserole

1 – 2 cups cut up chicken breast

1/2 cup ranch dressing

8 oz. shredded cheese

4-6 slices of bacon

Tater tots

1 cup sour cream

1/4 cup milk

26 oz. can of chicken with rice

15.25 oz. can of corn, drained

15 oz. can of peas, drained

Preheat oven to 400 degrees. Cook the chicken using personal preferred method. Put the corn, peas, chicken with rice and the chicken in a 9×13 inch baking dish and mix it up. In a separate bowl, mix the milk, sour cream and ranch together; add cheese, sour cream and milk; mix together and pour over chicken mixture. Top with tater tots and sprinkle cheese and bacon over top. Bake 20-30 minutes or until the tater tots are golden brown.

Sour Cream Rhubarb Pie

9” pie crust

Filling:

4 cups rhubarb

2 Tbsps. tapioca

2 Tbsps. flour

1 cup sugar

1 cup sour cream

3 egg yolks

Meringue

3 egg whites

1/4 tsp cream of tarter

1/2 cup sugar

Preheat oven to 375 degrees. Mix filling ingredients in a bowl and pour into a baked 9” pie crust. Bake for 45 minutes. Beat egg whites until foamy; add cream of tartar and sugar; beat until stiff. Pour meringue on top of pie and bake until lightly brown.

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