Chicken Ranch Tater Trash-erole
- ¾ cup instant mashed potatoes
- ¼ cup dried hash browns
- 2 Tbsp dry milk
- 1 Tbsp dry ranch dip mix
- 1 Tbsp diced dried shallots or onion
- 1 Tbsp shelf stable parmesan cheese (green can)
- ¼ tsp dried garlic or granulated garlic
- 1 ounce cheddar cheese
- 1 can 3-ounces chicken (with pop top) or 3-ounce pouch
At home pack the dry ingredients in a quart freezer or sandwich bag. Put the chicken and cheese with the bag.
Dice the cheese. Add 1½ cups near boiling water, the can of chicken with broth and 3/4 of the cheese to the bag. Stir well, seal tightly, pushing out the air and put in a cozy for 10 minutes. Stir again and top with the remaining cheese.
Dice the cheese. Add 1½ cups boiling water, the chicken with broth, 3/4 of the cheese and the dry ingredients to a large insulated mug. Stir well, cover tightly and let sit for 10 minutes. Stir again and top with the remaining cheese.
One pot method:
Dice the cheese. Bring 1½ cups water and the chicken with broth to a boil in your pot. Take off the heat, add in the dry ingredients and 3/4 of the cheese, stirring well. Let sit for 10 minutes tightly covered (in cooler temperatures use a pot cozy), then stir again and top with the remaining cheese.