Sharon Hughes
Staff columnist
Hello! In the kitchen with Sharon this week is my niece Taylor Ann (Roades) Hemming. Taylor is a working mother of three awesome boys, so it’s important to find recipes that are one dish and don’t have a lot of ingredients. Taylor is a surg tech at Highland District Hospital and they are into all kinds of activities, so her time is valuable, but she loves to cook and spend time with her boys, plus she has a great husband who helps out a lot. Taylor loves to fix a great meal for her family. She sent me a recipe and photos of what she was cooking and I said that looks delicious. Thank you so much for sharing it with me. I’m sure the boys loved it.
Please send me your favorite recipe, along with a story and/or a picture of it if you have one, and I will put you in the kitchen with Sharon. Send them to [email protected] or call me at 937-393-3456.
Remember to do something nice for someone this week. Have a great week!
The below recipe was seen on Norine’s Nest.
Ingredients
3 cups of chopped cooked chicken
16 oz of sour cream
1 can of Cream of Chicken Soup
1 (1 oz) package of Original Ranch dressing mix
1 (3 oz) bag of real bacon pieces (Oscar Mayer)
2 cups of shredded cheddar cheese
2 lb bag of frozen tater tots
Directions
Preheat oven to 350°. Lightly spray a 9 x 13 dish with cooking spray. Set aside.
In a large bowl, mix together chicken, sour cream, cream of chicken soup, ranch dressing, bacon pieces and cheddar cheese.
Fold in frozen tater tots.
Spoon the Chicken Ranch Tater Tot Casserole mixture into your prepared 9 x 13 pan.
Bake in preheated oven for 40 to 45 minutes or until bubbly.
Remove from oven and serve.
