Corn, salsa and creamy ranch dressing put southwestern-style appeal in this easy chicken and potato bake.
What You Need
Original recipe yields 10 servings
1 pkg. (32 oz.) ORE-IDA TATER TOTS
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (15.25 oz.) corn, drained
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Classic Ranch Dressing
1 onion, chopped
1 can (2-1/4 oz.) sliced black olives, drained
2 tsp. A.1. Dry Rub Cracked Peppercorn
1-1/2 tsp. garlic powder
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
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Let's Make It
Heat oven to 450ºF.
Combine all ingredients except cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.
Bake 30 min. or until heated through. Top with cheese; bake 5 to 10 min. or until melted.
Save 70 calories and 9g of fat, including 3g of sat fat, per serving by preparing with KRAFT Lite Ranch Dressing and KRAFT 2% Milk Shredded Cheddar Cheese.
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.