I’ll never forget the first time I pulled my Chicken Bacon Ranch Tater Tot Casserole out of the oven. My entire kitchen was filled with the most incredible aroma—smoky bacon, savory ranch, and that golden, toasty scent of baking tater tots. It was the ultimate comfort food hug on a plate. I’d been craving something easy, satisfying, and guaranteed to please a crowd, and this recipe delivered all that and more. Now, it’s my go-to dish for busy weeknights, potlucks, and whenever I need a guaranteed smile from my family. I’m so excited to share every tip and trick I’ve learned with you.
Ingredients
- 2 cups cooked chicken, shredded or diced (about 1 lb. of cooked chicken breast or thigh)
- 1 (16 oz) bag frozen tater tots
- 8 oz bacon, cooked until crisp and crumbled
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 1 (1 oz) packet ranch seasoning mix (or 3 Tbsp homemade)
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon freshly ground black pepper
- Optional garnish: chopped fresh chives or parsley
Okay, let’s talk ingredients for a second because choices matter here. Using pre-cooked rotisserie chicken is my biggest time-saver—it’s flavorful and shreds perfectly. For the soup and sour cream, I stick with full-fat versions. Trust me, they create a much creamier, richer sauce that won’t separate or become watery. And about that ranch packet: don’t skip it or try to just use dried herbs. That specific blend of buttermilk powder and spices is the magic glue that ties everything together. I learned that the hard way with a bland batch early on.
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