top of page
  • Writer's pictureMegan George

Chicken Bacon Ranch Tater Tot Casserole


  • 1 teaspoon vegetable oil

  • 1/2 cup onion , chopped - I used onion powder instead

  • can condensed cream of chicken soup (10.5 oz)

  • 1 cup sour cream

  • 1/2 cup milk

  • 2 cups shredded Colby-Monterey Jack cheese blend

  • 1 ounce ranch dressing & seasoning mix

  • 1/4 teaspoon black pepper

  • 4 cups shredded cooked chicken

  • 32 ounces frozen tater tots

  • 1 pound bacon , cooked and crumbled

  • chives , for garnish


  • Heat oven to 350 degrees. Spray a 13x9-inch baking dish with cooking spray.

  • In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender.

  • In a medium bowl, stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well; stir in chicken.

  • Place half of the frozen potatoes in single layer on bottom of baking dish. Spoon and spread chicken mixture on top of potatoes; sprinkle 1/4 cup of the bacon on top.

  • In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix; seal and shake bag to coat. Arrange on top of casserole.

  • Bake 40 minutes; top casserole with remaining 1 cup cheese

  • Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned.

  • Garnish with remaining bacon and chives.

24 views0 comments

Recent Posts

See All


bottom of page