Chicken Bacon Tater Tot Casserole (Print Version)
# Ingredients:
→ Base Ingredients
01 -
907g frozen potato tots
02 -
720g cooked, shredded chicken
03 -
6 slices thick-cut bacon, cooked until crisp and finely chopped
04 -
240g mild cheddar cheese, shredded and divided
→ Ranch Sauce
05 -
30g unsalted butter
06 -
15g all-purpose flour
07 -
60ml milk (full-fat or semi-skimmed)
08 -
120ml quality ranch dressing
09 -
Sea salt, to taste
10 -
Freshly cracked black pepper, to taste
# Instructions:
01 -
Preheat your oven to 190°C. Lightly grease a 23x33 cm baking dish.
02 -
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the milk, whisking constantly until the sauce is smooth and thick enough to coat the back of a spoon, which typically takes 5-7 minutes. Remove from heat and stir in the ranch dressing, salt, and pepper.
03 -
In a large mixing bowl, combine the shredded chicken, chopped bacon, and 120g of the shredded cheddar cheese. Pour the warm ranch sauce over this mixture and stir until all components are evenly coated.
04 -
Arrange the frozen potato tots in a single, even layer to completely cover the bottom of the prepared baking dish.
05 -
Spoon the chicken and bacon mixture evenly over the potato tots, gently spreading it. Sprinkle the remaining 120g of shredded cheddar cheese over the top.
06 -
Bake for 30-35 minutes, or until the cheese is thoroughly melted and bubbly, and the topping is golden brown. Allow the casserole to rest for 5-10 minutes before serving to ensure clean, structured slices.
# Notes:
01 -
For the crispiest topping, arrange the potato tots directly from the freezer; do not thaw them first.
02 -
For the best melt, shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can hinder a perfectly smooth melt.
03 -
This dish can be assembled without baking, covered tightly, and refrigerated for up to 24 hours. When cooking from cold, you may need to add an additional 5-10 minutes to the baking time.
04 -
Consider variations such as swapping cheddar for Monterey Jack or Colby cheese, using shredded turkey for a leaner option, or adding a spicy kick by substituting half the ranch dressing with buffalo sauce.
05 -
Cool completely, then store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
06 -
This is a substantial one-pan meal. For a more balanced plate, serve with a side of steamed green beans, broccoli, or a simple green salad to complement its richness.