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Shopping List

  • 32 oz. bag Laura Lynn tater nuggets, thawed
  • 8 oz. Laura Lynn sour cream
  • 10.5 oz. can Laura Lynn cream of chicken soup
  • 2 cups Laura Lynn shredded sharp cheddar cheese
  • 1⁄2 cup green onions, chopped
  • 1⁄2 cup red bell pepper, diced
  • 1 jalapeno pepper, seeded, deveined, diced
  • 2 cups Laura Lynn Bite Size Rice cereal, crushed
  • 1 stick Laura Lynn unsalted butter, melted
  • Green onion, for garnish

Instructions

  • Preheat oven to 375°F. Spray a 9x13 casserole dish with non-stick spray.
  • In a large bowl, break up tater nuggets.
  • Mix in sour cream, cream of chicken soup, cheese, red bell pepper, jalapeno, and onions.
  • Stir to combine. Spoon mixture into casserole dish, top with crushed cereal, then drizzle with melted butter.
  • Bake, uncovered, on middle rack of oven for 1 hour.
  • Garnish with extra green onion and serve.