Description
A hearty and comforting chicken bacon ranch tater tot casserole made with tender shredded chicken, crispy tater tots, smoky bacon, creamy ranch-seasoned sauce, sour cream, and melted Colby-Monterey Jack cheese. It’s an easy, family-friendly dinner that’s perfect for busy weeknights, potlucks, and leftovers.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 (32-ounce) bag frozen tater tots, divided
- ½ cup finely chopped onion
- 1 teaspoon vegetable oil
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 2 cups Colby-Monterey Jack cheese, shredded and divided
- 2 tablespoons ranch dressing mix, divided
- ½ teaspoon black pepper
- ½ cup cooked bacon, chopped and divided
- Chopped tomatoes, for garnish
- Chopped green onions, for garnish
- Optional: diced jalapeños or red pepper flakes
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 13×9-inch baking dish with non-stick spray.
- Heat the vegetable oil in a skillet over medium heat. Sauté the chopped onion for 3–5 minutes, until softened and translucent.
- In a large bowl, combine the cooked onion, cream of chicken soup, sour cream, milk, 1 cup shredded Colby-Monterey Jack cheese, 2 tablespoons ranch dressing mix, and black pepper. Stir until smooth. Fold in the shredded chicken.
- Spread half of the frozen tater tots evenly across the bottom of the prepared baking dish.
- Spoon the chicken mixture evenly over the tater tots. Sprinkle ¼ cup of the chopped cooked bacon over the chicken layer.
- Toss the remaining tater tots with a small portion of ranch dressing mix, if desired, then arrange them evenly over the top of the casserole.
- Bake uncovered for 40 minutes, until the casserole is hot and the tater tots are beginning to turn golden.
- Remove from the oven and sprinkle the remaining 1 cup of shredded cheese and remaining chopped bacon over the top.
- Return to the oven and bake for another 10–15 minutes, until the cheese is melted and bubbly and the tater tots are crisp and golden.
- Let the casserole rest for about 5 minutes. Garnish with chopped tomatoes and green onions before serving.
Notes
- Rotisserie chicken is a convenient choice for the shredded chicken.
- Keep the tater tots frozen; there is no need to thaw them first.
- Freshly shredded cheese melts especially well.
- Substitute cheddar or another melty cheese for Colby-Monterey Jack if needed.
- Greek yogurt can replace sour cream for a lighter option.
- Add peas, corn, carrots, bell peppers, spinach, or mushrooms for extra vegetables.
- For a spicy version, add diced jalapeños, hot sauce, or red pepper flakes.
- Leftovers can be refrigerated for 3–4 days in an airtight container.
- To freeze, assemble before the final bake, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
- Reheat in a 350°F oven for about 15–20 minutes for better texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Casserole, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 440 kcal
- Sugar: 3 g
- Sodium: 1,050 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 90 mg
Keywords: chicken bacon ranch casserole, chicken tater tot casserole, bacon ranch casserole, chicken casserole, tater tot casserole, easy dinner casserole