I developed a Cheesy Chicken Bacon Tater Tot Casserole that uses only seven ingredients and two dishes, and it features one unexpected ingredient that pulls everything together.
I stumbled onto this Cheesy Chicken Bacon Tater Tot Casserole and it wont leave my meal rotation. The crackle of tater tots over salty bacon hides a somehow familiar but slightly wild combo that makes people ask whats in it.
I swear its easy but it never looks like something I tossed together in five minutes, which is the best kind of trick. If you like a Tater Tot Casserole that eats like a party but doubles as dinner, this Chicken Bacon Ranch Tater Tot Casserole is your move, just be ready to fight for the last bite.
Ingredients
- Tater tots: frozen potato bites, crispy outside soft inside, lots of carbs, comfort food.
- Cooked chicken: lean protein low carbs, keeps you full, easy to shred, good base.
- Condensed cream of chicken soup: creamy salty binder, adds richness, raises sodium and calories.
- Sour cream: tangy fat, adds creaminess and tang, provides calcium but its got saturated fat.
- Ranch dressing mix: herby savory seasoning, salty, there’s that familiar ranch tang and aroma.
- Sharp cheddar cheese: melty, salty, gives protein and calcium, bumps flavor and gooeyness.
- Bacon: smoky crunchy bits, lots of fat and sodium, super flavorful, definitely indulgent but addictive.
Ingredient Quantities
- 1 (32 oz) bag frozen tater tots
- 2 cups cooked chicken shredded (about 1 rotisserie chicken)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1 (1 oz) packet ranch dressing mix
- 2 cups shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
How to Make this
1. Preheat oven to 375°F and grease a 9×13-inch baking dish or line it with foil for easy cleanup.
2. If your bacon isn’t already crisp, cook the 6 slices until crisp, drain on paper towels and crumble, set aside.
3. Spread half of the frozen tater tots (about 16 oz) in an even single layer on the bottom of the prepared dish.
4. In a bowl combine the 2 cups shredded cooked chicken, the
10.5 oz can cream of chicken soup, 1 cup sour cream, the 1 oz packet ranch mix, 1 cup of the shredded sharp cheddar, and about half the crumbled bacon, stir until everything is evenly mixed.
5. Spoon and spread that chicken mixture evenly over the layer of tots, try to get it right to the edges so every bite has filling.
6. Top the filling with the remaining tater tots in a single layer, press down lightly so they sit snug.
7. Bake uncovered for 25 to 30 minutes until the tots are hot through and starting to brown at the edges.
8. Remove from oven and sprinkle the remaining 1 cup cheddar and leftover bacon over the top, put back in the oven for another 8 to 10 minutes until the cheese is melted and the tots are crisp; for extra browning pop under the broiler 1 to 2 minutes but watch it closely.
9. Let the casserole rest 5 minutes before serving so it firms up a bit, then scoop and serve warm.
Equipment Needed
1. Oven (preheat to 375°F)
2. 9×13-inch baking dish or a sheet of foil to line it
3. Skillet or frying pan to crisp the bacon
4. Tongs or a slotted spoon to flip and remove bacon
5. Paper towels for draining the bacon
6. Large mixing bowl
7. Rubber spatula or wooden spoon to mix and spread the filling
8. Measuring cups and spoons
9. Can opener for the condensed soup
10. Oven mitts and a baking sheet for broiling or catching drips
FAQ
Chicken Bacon Ranch Tater Tot Casserole Recipe Substitutions and Variations
- Tater tots
- Frozen hash brown cubes or patties, works great if you want a different texture
- 1.5 lbs diced russet or Yukon gold potatoes, parboiled then roasted for crispness
- Cauliflower tots or riced cauliflower for a lower carb option
- Cooked shredded chicken
- Rotisserie or leftover turkey, shredded, same method just different flavor
- 2 cups diced ham or cubed smoked sausage for a heartier, saltier casserole
- 1 lb cooked ground turkey or beef, seasoned, if you dont have shredded chicken
- Condensed cream of chicken soup
- Cream of mushroom soup, same creamy texture and easy swap
- Quick homemade white sauce: 2 tbsp butter, 2 tbsp flour, 1 cup milk plus a little chicken bouillon
- 1 cup plain Greek yogurt mixed with 1 cup chicken broth for a tangier, fresher base
- Bacon, cooked and crumbled
- Turkey bacon, cooked crisp, for less fat
- Diced ham or cooked pancetta for similar salty, savory bite
- Veggie bacon bits or tempeh bacon if you want a vegetarian friendly version
Pro Tips
– Parbake the tots first if you want real crunch. Spread them on a sheet, bake at 400°F for 8 to 12 minutes till they just start to color, then cool a bit before layering. It keeps the whole casserole from going soggy once the filling heats up.
– Dry the chicken well and taste the filling before you add the cheese or salt. If the mixture seems loose, stir in a beaten egg or 1/3 to 1/2 cup extra shredded cheese to help it set. Also using freshly shredded cheddar melts way better than the pre-shredded stuff.
– Cook the bacon extra crisp and save a bit for the top so you get texture in every bite. If you want more flavor depth, stir a small splash of pickle juice or a teaspoon of Dijon into the filling, but dont add too much or it will get runny.
– Make ahead or reheat smart: you can assemble and freeze unbaked, tightly covered, then bake from frozen adding about 20 to 25 minutes. Leftovers get their life back in a hot oven or air fryer for 8 to 12 minutes to re-crisp the tots. Watch it though, things brown fast.
Chicken Bacon Ranch Tater Tot Casserole Recipe
I developed a Cheesy Chicken Bacon Tater Tot Casserole that uses only seven ingredients and two dishes, and it features one unexpected ingredient that pulls everything together.
6
servings
677
kcal
Equipment: 1. Oven (preheat to 375°F)
2. 9×13-inch baking dish or a sheet of foil to line it
3. Skillet or frying pan to crisp the bacon
4. Tongs or a slotted spoon to flip and remove bacon
5. Paper towels for draining the bacon
6. Large mixing bowl
7. Rubber spatula or wooden spoon to mix and spread the filling
8. Measuring cups and spoons
9. Can opener for the condensed soup
10. Oven mitts and a baking sheet for broiling or catching drips
Ingredients
-
1 (32 oz) bag frozen tater tots
-
2 cups cooked chicken shredded (about 1 rotisserie chicken)
-
1 (10.5 oz) can condensed cream of chicken soup
-
1 cup sour cream
-
1 (1 oz) packet ranch dressing mix
-
2 cups shredded sharp cheddar cheese
-
6 slices bacon, cooked and crumbled
Directions
- Preheat oven to 375°F and grease a 9×13-inch baking dish or line it with foil for easy cleanup.
- If your bacon isn’t already crisp, cook the 6 slices until crisp, drain on paper towels and crumble, set aside.
- Spread half of the frozen tater tots (about 16 oz) in an even single layer on the bottom of the prepared dish.
- In a bowl combine the 2 cups shredded cooked chicken, the
- 5 oz can cream of chicken soup, 1 cup sour cream, the 1 oz packet ranch mix, 1 cup of the shredded sharp cheddar, and about half the crumbled bacon, stir until everything is evenly mixed.
- Spoon and spread that chicken mixture evenly over the layer of tots, try to get it right to the edges so every bite has filling.
- Top the filling with the remaining tater tots in a single layer, press down lightly so they sit snug.
- Bake uncovered for 25 to 30 minutes until the tots are hot through and starting to brown at the edges.
- Remove from oven and sprinkle the remaining 1 cup cheddar and leftover bacon over the top, put back in the oven for another 8 to 10 minutes until the cheese is melted and the tots are crisp; for extra browning pop under the broiler 1 to 2 minutes but watch it closely.
- Let the casserole rest 5 minutes before serving so it firms up a bit, then scoop and serve warm.
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: 340g
- Total number of serves: 6
- Calories: 677kcal
- Fat: 54.4g
- Saturated Fat: 22.2g
- Trans Fat: 0.2g
- Polyunsaturated: 6.7g
- Monounsaturated: 13.3g
- Cholesterol: 162mg
- Sodium: 1849mg
- Potassium: 937mg
- Carbohydrates: 99g
- Fiber: 5g
- Sugar: 6.3g
- Protein: 36.5g
- Vitamin A: 800IU
- Vitamin C: 1.5mg
- Calcium: 370mg
- Iron: 2.6mg