Chicken Bacon Ranch Tater Tots (Print Version)
# Ingredients:
→ Main Components
01 -
500 g cooked chicken breast, cubed
02 -
200 g thick-cut bacon, cooked and crumbled
03 -
1 packet (28 g) ranch seasoning mix
04 -
800 g frozen tater tots
→ Creamy Base
05 -
240 ml sour cream
06 -
1 can (300 g) cream of chicken soup
→ Cheese & Garnishes
07 -
200 g sharp cheddar cheese, shredded
08 -
2 green onions, finely chopped
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a 33 x 23 cm baking dish to prevent sticking.
02 -
In a large mixing bowl, gently fold together cubed cooked chicken, crumbled bacon, sour cream, and cream of chicken soup until thoroughly combined.
03 -
Incorporate ranch seasoning mix and three-quarters of the shredded cheddar cheese. Season with salt and freshly ground black pepper to your liking. Stir until evenly distributed.
04 -
Spread the chicken mixture evenly in the prepared baking dish.
05 -
Arrange the frozen tater tots in uniform rows to cover the entire surface of the casserole.
06 -
Bake in the centre of the oven for 30–35 minutes, or until the tater tots are deeply golden and crisp.
07 -
Scatter the remaining cheddar cheese over the tater tots during the final 5 minutes of baking. Continue to bake until cheese is fully melted.
08 -
Remove from oven and immediately garnish with reserved bacon bits and freshly chopped green onions. Serve hot.
# Notes:
01 -
Use tater tots directly from the freezer for optimal crispiness. Assembling in advance allows flavours to meld; add 5–10 minutes to bake time if starting from chilled.
02 -
For variation, substitute part of the cheddar with pepper jack for a spicy note or incorporate vegetables such as steamed broccoli or sweetcorn.