Bacon Chicken Ranch Tater Tot Casserole

5 from 1 vote

Bacon Chicken Ranch Tater Tot Casserole

This Bacon Chicken Ranch Tater Tot Casserole is a cheesy, freezer-friendly comfort food classic made with shredded chicken, bacon bits, a homemade cream sauce and topped with crispy tater tots and cheese.

Course Entree, Main Course

Cuisine American

Prep Time 5

Cook Time 50

Resting time 15

Servings people

Calories 455kcal

Author Lisa Bynum

Ingredients

For the Homemade Cream Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
½ cup milk or half-and-half
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and black pepper to taste

For the Casserole:

4 cups cooked chicken shredded or diced
1 1 oz packet ranch seasoning mix
1 8 oz container sour cream
2 cups shredded cheddar cheese divided
1 2.5 oz package real bacon bits (or 6 slices cooked and crumbled)
1 32 oz bag frozen tater tots
Sliced green onions or parsley for garnish, optional

Instructions

In a large stockpot, melt the butter over medium heat.
Whisk in the flour and cook for one minute until bubbly.
Slowly add the chicken broth and whisk until the liquid is smooth and lump free.
Add the milk and continue whisking until the liquid has thickened, about 3–5 minutes.
Stir in the garlic powder, onion powder, salt, and pepper.
Mix in the shredded chicken, ranch seasoning, sour cream, 1½ cups of cheddar cheese, and the bacon bits until well combined.
Remove the pot from the heat.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread the chicken mixture evenly in the bottom of the baking dish. Top with a layer of frozen tater tots.
Bake uncovered for 35–40 minutes, until the tater tots are golden and crispy.
Sprinkle the remaining ½ cup of cheddar cheese on top. Return the pan to the oven for 5–10 minutes, until the cheese melts.
Let cool slightly. Garnish with green onions or parsley, if desired. Serve warm.

Video

Notes

Storage. Leftover casserole can be stored in the refrigerator in an airtight container for up to four days.

Freezing. To freeze an unbaked casserole, assemble the casserole but don’t bake it. For best results, use a disposable aluminum pan or a freezer-safe baking dish. Wrap tightly in foil and freeze for up to 3 months.

To freeze a baked casserole, let the casserole sit at room temperature until completely cool (about 30–60 minutes). Freeze the entire casserole or divide it into individual portions for easy grab-and-reheat meals. Wrap the dish tightly with a layer of plastic wrap, followed by a layer of aluminum foil or use an airtight freezer-safe container or freezer-safe baking dish with a lid. For best quality, consume within 2–3 months.

Reheating. To reheat from frozen, bake at 375°F for 60–70 minutes covered with foil, then uncover, add cheese, and bake for an additional 10–15 minutes. To reheat the thawed casserole, bake uncovered for 40–45 minutes, adding cheese for the last 10 minutes.

Note: If using a glass or ceramic dish, let the dish sit at room temperature for 30 minutes before reheating to prevent the dish from cracking when it's transferred from the freezer to a hot oven.

Nutrition