1/4 cup corn oil
3 cups diced yellow onion
1/4 teaspoon ranch dressing powder
1 tablespoon fresh lemon juice
3/4 cup chopped scallions
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1/2 cup whipped cream cheese, softened
2 cups shredded Monterey Jack cheese, divided
2 dashes Tabasco sauce
1 store-bought rotisserie chicken, shredded (or about 3½ cups cooked chicken)
1 package (about 32 ounces) frozen Tater Tots
reheat the oven to 375°F.
In an 8-inch pan, sautee diced yellow onion with corn oil over medium high heat until tender, about 8 to 10 minutes. Remove from heat and add the ranch dressing powder, lemon juice, chopped scallions, salt, and pepper. Stir to combine, then transfer to a large mixing bowl.
Add the cream of chicken, milk, sour cream, cream cheese, 1½ cups Monterey Jack cheese, Tabasco sauce and chicken. Stir to combine thoroughly.
Transfer the mixture to a greased 9-inch by 9-inch square baking dish. Top with frozen Tater Tots. Sprinkle with the remaining ½ cup Monterey Jack cheese.
Cover the casserole with plastic wrap and foil (yes, both). Bake for 30 minutes. Then, uncover and bake around 10 minutes longer or until the casserole is heated through and the Tater Tots topping is crispy and golden. Serve.