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

hosted by Laverne Diede & Rhonda Fitterer

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


  • 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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