I put together my Cheesy Chicken Bacon Tater Tot Casserole using only seven ingredients and two dishes, and one small pantry swap makes it unbelievably easy to pull off.
I stumbled onto this sort of wild weeknight win and I cant stop thinking about it. I call it Chicken Bacon Ranch Tater Tot Casserole and yeah the name is loud, but it hides something sneaky.
Picture a crisp layer of frozen tater tots tucked over salty bacon bits, a little melty surprise under the surface that makes you want breakfast for dinner. I love that it feels indulgent but is dumb easy, almost ridiculous.
You can bring it to game night or feed picky kids and still get compliments. No one needs to know how little fuss it took.
Ingredients
- Frozen tater tots add crispy potato carbs, salty crunch, low fiber, mostly simple starch.
- Shredded chicken brings lean protein, B vitamins and quick filling substance, great for leftovers.
- Bacon gives smoky salty flavor, lots of fat and sodium, use sparingly though.
- Cream of chicken adds creamy binding, savory depth but often high in sodium.
- Ranch gives tangy herby zip, lots of calories from oil, real flavor booster.
- Sour cream adds cool tang and richness, contributes fat but balances spice.
- Cheddar melts gooey texture, gives calcium and protein, also saturated fat and salt.
Ingredient Quantities
- 1 (32 oz) bag frozen tater tots
- about 3 cups cooked shredded chicken (roughly 1 rotisserie chicken)
- 6 slices bacon, cooked crisp and crumbled
- 1 (10.5 oz) can cream of chicken soup
- 1 cup ranch dressing
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
How to Make this
1. Preheat oven to 375°F and grease a 9×13 inch baking dish so the casserole wont stick.
2. Cook 6 slices bacon until very crisp, drain on paper towels and crumble, set aside (reserve a few pieces for topping).
3. In a large bowl stir together 1 (
10.5 oz) can cream of chicken soup, 1 cup ranch dressing and 1/2 cup sour cream until smooth.
4. Mix in about 3 cups cooked shredded chicken (roughly 1 rotisserie chicken) and 1 cup of the 2 cups shredded cheddar, plus most of the crumbled bacon.
5. Spread that chicken mixture evenly into the prepared baking dish.
6. Arrange the frozen tater tots (1 32 oz bag) in a single layer over the filling, packing them close so they cover the surface.
7. Sprinkle the remaining 1 cup shredded cheddar over the tater tots, then scatter the reserved bacon pieces on top.
8. For extra crispness place the casserole on a preheated baking sheet and bake for 35 to 40 minutes, until tater tots are golden and cheese is bubbly; rotate the pan halfway through for even browning.
9. If the cheese is browning too fast loosely tent with foil for the last 10 minutes of baking.
10. Let the casserole rest about 5 to 10 minutes before serving so it sets up, then scoop and enjoy.
Equipment Needed
1. 9×13 inch baking dish, greased so the casserole wont stick
2. Large rimmed baking sheet to preheat under the dish and catch drips
3. Large mixing bowl for the soup, ranch and sour cream mix
4. Measuring cups and spoons plus a can opener for the cream of chicken soup
5. Rubber spatula or wooden spoon to mix and spread the chicken layer evenly
6. Tongs or fork and paper towels for cooking and draining the bacon
7. Oven mitts and a kitchen timer, youll rotate the pan halfway through baking
8. Optional: box grater if your cheese isnt pre shredded and a serving spoon to scoop and serve
FAQ
Chicken Bacon Ranch Tater Tot Casserole Recipe Substitutions and Variations
- Tater tots: swap for frozen shredded hash browns (about 24 oz) for a looser top, or use diced roasted potatoes for a heartier bite, or low carb cauliflower tots if you want lighter food.
- Cooked shredded chicken: use leftover roasted turkey, 2 cans (about 12 to 14 oz each) drained canned chicken, or cooked shredded rotisserie pork/chicken breast if thats what you have.
- Cream of chicken soup: replace with 1 can cream of mushroom or cream of celery for similar texture, or make a quick slurry with 1 cup chicken broth, 1 cup milk and 2 tbsp flour cooked till thick for a fresher taste.
- Ranch dressing: swap with 1 cup plain Greek yogurt plus 1 tsp dried dill and 1/2 tsp garlic powder for tang and fewer calories, or use a cup of mayo mixed with 1 tbsp ranch seasoning for a richer version.
Pro Tips
– Crisp the tots first by spreading them on a baking sheet and baking 8 to 12 minutes before you put them on the casserole, they wont get soggy from the steam and the top stays extra crunchy.
– Taste the chicken mixture before you bake, canned soup can be bland or too salty so add a little salt or pepper, or a squeeze of lemon or hot sauce to brighten it up.
– Put the whole dish on a preheated baking sheet so heat gets under the casserole too, rotate the pan halfway through for even browning and if cheese is getting too dark loosely cover with foil for the last few minutes.
– Let the casserole rest about 10 minutes before scooping, it firms up and serves cleaner. You can even assemble a day ahead, keep it covered in the fridge and bake when you want it.
Chicken Bacon Ranch Tater Tot Casserole Recipe
I put together my Cheesy Chicken Bacon Tater Tot Casserole using only seven ingredients and two dishes, and one small pantry swap makes it unbelievably easy to pull off.
8
servings
788
kcal
Equipment: 1. 9×13 inch baking dish, greased so the casserole wont stick
2. Large rimmed baking sheet to preheat under the dish and catch drips
3. Large mixing bowl for the soup, ranch and sour cream mix
4. Measuring cups and spoons plus a can opener for the cream of chicken soup
5. Rubber spatula or wooden spoon to mix and spread the chicken layer evenly
6. Tongs or fork and paper towels for cooking and draining the bacon
7. Oven mitts and a kitchen timer, youll rotate the pan halfway through baking
8. Optional: box grater if your cheese isnt pre shredded and a serving spoon to scoop and serve
Ingredients
-
1 (32 oz) bag frozen tater tots
-
about 3 cups cooked shredded chicken (roughly 1 rotisserie chicken)
-
6 slices bacon, cooked crisp and crumbled
-
1 (10.5 oz) can cream of chicken soup
-
1 cup ranch dressing
-
1/2 cup sour cream
-
2 cups shredded cheddar cheese, divided
Directions
- Preheat oven to 375°F and grease a 9×13 inch baking dish so the casserole wont stick.
- Cook 6 slices bacon until very crisp, drain on paper towels and crumble, set aside (reserve a few pieces for topping).
- In a large bowl stir together 1 (
- 5 oz) can cream of chicken soup, 1 cup ranch dressing and 1/2 cup sour cream until smooth.
- Mix in about 3 cups cooked shredded chicken (roughly 1 rotisserie chicken) and 1 cup of the 2 cups shredded cheddar, plus most of the crumbled bacon.
- Spread that chicken mixture evenly into the prepared baking dish.
- Arrange the frozen tater tots (1 32 oz bag) in a single layer over the filling, packing them close so they cover the surface.
- Sprinkle the remaining 1 cup shredded cheddar over the tater tots, then scatter the reserved bacon pieces on top.
- For extra crispness place the casserole on a preheated baking sheet and bake for 35 to 40 minutes, until tater tots are golden and cheese is bubbly; rotate the pan halfway through for even browning.
- If the cheese is browning too fast loosely tent with foil for the last 10 minutes of baking.
- Let the casserole rest about 5 to 10 minutes before serving so it sets up, then scoop and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 305g
- Total number of serves: 8
- Calories: 788kcal
- Fat: 48.2g
- Saturated Fat: 18.7g
- Trans Fat: 0.4g
- Polyunsaturated: 3.8g
- Monounsaturated: 11.3g
- Cholesterol: 116.4mg
- Sodium: 1276mg
- Potassium: 828mg
- Carbohydrates: 54.6g
- Fiber: 3.8g
- Sugar: 4.1g
- Protein: 38g
- Vitamin A: 750IU
- Vitamin C: 0.8mg
- Calcium: 274mg
- Iron: 5.1mg
