My boys are such huge fans of spice, I am always trying to find the spiciest recipes I can find. I also like to find the type that I can control the spice because I portion myself some before adding the spice since I do not like it. Thankfully, this recipe is great because I can do just that. Those who want spice get it, and those who do not like it, well they do not have to have it! Simple as that!
This casserole is loaded with flavor, has tons of different textures and is positively delicious. A family favorite, for sure!
1 2 lb bag frozen Ore-Ida tater tots
2 8 oz blocks Philadelphia cream cheese softened
1 cup Daisy sour cream
1 1/2 tsp garlic salt
1 tsp black pepper
2 cups Kraft Mexican shredded cheese divided use
6 green onions sliced
6 jalapeno peppers seeds removed and diced
1 pound bacon cooked and crumbled, divided use
1 family size rotisserie chicken meat removed and diced into chunks
Preheat oven to 425f degrees.
Spread tater tots into the bottom a 9 x 13″ baking dish. Bake tater tots for about 15 minutes.
While tater tots are cooking, in a medium bowl, stir together cream cheese and sour cream. Season with garlic salt and pepper. Stir in half the shredded cheese,half the green onions, diced jalapeño peppers and half the cooked bacon until combined well.
Once the tater tots are cooked, remove from the oven (but don’t turn the oven off.) Spread diced chicken on top of the cooked tater tots.
Then layer the cream cheese mixture on top of the chicken. Just do your best to spread it out.
Sprinkle the top with the rest of the shredded cheese, green onions and bacon.
Cook, uncovered, for about 20 minutes. Allow to cool for 5 minutes before serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This goes well with a salad.