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
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.
