Chicken bacon, ranch casserole

Ingredients

4 slices bacon

Chopped, cooked chicken

1 (28-ounce) bag frozen O'Brien potatoes with peppers and onion

1 can cream of mushroom soup

1 1/2 cup milk

1 envelope dry Ranch dressing mix

2 cups shredded Cheddar cheese, divided

1/4 teaspoon salt

1/8 teaspoon fresh ground black pepper

1/2 cup cracker crumbs (about 1 sleeve Ritz Crackers)

Directions

Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 baking dish with cooking spray.

Cook bacon until just crisp. Chop and set aside.

Place the potatoes in the baking dish and cover with plastic wrap. Microwave on high for 5 minutes. The potatoes will not be fully cooked.

Combine the soup, milk, and dressing mix. Stir well. Add about half of the cheese and stir. Pour the soup mixture and chicken over the partially cooked potatoes and stir.

Sprinkle the dish with the remaining cheese and the bacon. Sprinkle with the crumbs and bake for about 30 minutes until lightly browned and bubbly.