Cheesy Shredded Hash Potato Bacon Ranch Crusted Chicken Sp5 Food

CHEESY CHICKEN AND POTATO CASSEROLE WITH BACON

Steps:

• Heat the oven to 375 degrees F. Spray a 13x9x2-inch baking dish with the cooking spray.
• Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.
• Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
• Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.
• Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.

CHEESY BACON RANCH HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix cream of chicken soup, sour cream, bacon bits and ranch dressing mix. Add cheddar cheese, onions and hasbrowns.
• Place in greased 9x13 pan.
• Bake 35 minutes or until bubbly.

SWEET CHEESY POTATOES #SP5

Steps:

• melt butter in saucepan, add sweetened condensed milk and milk and mix well. Add shredded cheese and stir constantly until cheese melts.
• Empty bag of potatoes into a casserole dish that has been coated with cooking spray. Cover potatoes with sauce and bake in oven at 350 degrees for 45 minutes.

CHEESY CHICKEN, BACON, RANCH POTATOES #SP5

Steps:

• Pre-heat oven to 375 degrees and spray 13 X 9 dish with cooking oil.
• spread potatoes in pan.
• add chicken & dry ranch seasoning on top.
• tear bacon into pieces and spread over the chicken.
• Bake for 25 mins then spread cheese on top & bake another 8-10 mins until cheese is melted & bubbly. ENJOY!

SLOW COOKER CHEESY BACON RANCH POTATOES

Steps:

• Cook the bacon until it is just done but not too crisp.
• Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving ½ cup.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining ½ cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.

CHEESY BACON RANCH HASH BROWN DISH #5FIX

Steps:

• Combine first 4 ingredients.
• Mix in hash browns.
• Spread into a 9x13 pan.
• Bake at 400 for 45-60 minutes.

BACON WRAPPED CHEDDAR AND CHIVE DUCHESS POTATOES #SP5

Steps:

• Pre-heat oven to 375 degrees Fahrenheit. Line 2 large jelly-roll pans (approximately 17.25 x 11.5-inches in size) with parchment paper. Place the 24, half strips of bacon on prepared pans in a single layer. Bake 5-7 minutes, or until bacon has rendered some of the fat and just starting to brown on the edges, but still flexible. Drain on paper towels; pat to remove excess grease.
• Using a 24-cup, non-stick mini muffin pan, line bottom and sides of each mini muffin cup with a half strip of the par-cooked bacon in a circular fashion, making a well in the center, folding or creasing if needed to fit.
• In a large mixing bowl, beat potatoes, eggs, and 1/2 cup of the cheese with an electric mixer on medium-high speed until smooth and fluffy.
• Transfer potato mixture to a large pastry bag fitted with a large star tip. Pipe potato filling evenly into bacon-lined muffin cups in a spiral fashion (cups will be full and potato spirals will extend beyond the height of muffin cups). Sprinkle tops with remaining 1/4 cup cheese. Bake for 12-15 minutes or until tops are golden brown. Let rest 5 minutes. Run knife around edges to remove from pan. Place on serving platter and garnish with chives. Serve warm. Makes 24.
• Note: A plastic freezer bag can be used in place of a pastry bag and decorator's tip. Fill freezer bag with potato mixture and seal. Using kitchen scissors, cut off a small corner of the bag, about 1/2 inch, and pipe potato mixture into mini muffin cups as directed.

CHEESY SHREDDED HASH POTATO BACON RANCH CRUSTED CHICKEN #SP5

Steps:

• 1. Preheat Oven to 425 degrees.
• 2. In a Medium Size Skillet add a spoonful of olive oil turn to low heat.
• 3. Crack and beat the 2 eggs in a large bowl-season egg with salt and pepper.
• 4. Spread Simply Potato Shredded Hash Browns on a large plate.
• 5. Dip Chicken in egg batter.
• 6. Dredge chicken in shredded potatoes coating both sides.
• 7. Add chicken to preheat medium pan browning on both sides 3-4 mins/side.
• 8. Once Chicken is browned on both sides place cooked chicken on sheet pan (this will go in oven).
• 9. Spread Ranch Dressing over chicken (add a little or a lot your choice).
• 10. Place 2 precooked bacon strips on top of chicken and ranch mixture.
• 11. Cover it all with 2 Cheese slices of your choice.
• 12. Place in oven at 425 degrees for 10-15 mins until internal temp is 180 degrees.
• 13. Serve with pasta, salad, steamed veggies your call this protein can go with anything!