How To Make Chicken Bacon Ranch Tater Tot Casserole
Fill your belly up with this savory and rich tater tot casserole for dinner! It’s loaded with tender chicken, bacon, and a creamy sauce for a heartier meal.
Serves:
Ingredients
- 1tspvegetable oil
- ½cuponion,chopped
- 10.5ozcondensed cream of chicken soup,1 can
- 1cupsour cream
- ½cupmilk
- 2cupsColby-Monterey Jack cheese blend,shredded
- 1ozranch dressing & seasoning mix
- ¼tspblack pepper
- 4cupschicken,cooked, shredded
- 32ozfrozen tater tots
- 1lbsbacon,cooked and crumbled
- chives,for garnish
Instructions
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Preheat the oven to 350 degrees F.
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Spray a 13 x 9-inch baking dish with cooking spray.
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In an 8 or 10-inch nonstick skillet, heat the oil over medium heat.
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Cook the onion in the oil for 3 to 5 minutes, stirring occasionally, until tender.
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In a medium bowl, stir the onion, condensed soup, sour cream, milk, 1 cup of cheese blend, 2 tablespoons of dressing mix and black pepper until mixed well. Stir in the chicken.
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Place half of the frozen potatoes in single layer on the bottom of the baking dish.
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Spoon and spread the chicken mixture on top of the potatoes, then sprinkle ¼ cup of the bacon on top.
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In large resealable food-storage plastic bag, add the remaining potatoes with the remaining dressing mix.
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Seal and shake bag to coat.
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Arrange the dressing covered potatoes on top of the casserole.
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Bake for 40 minutes, then top the casserole with the remaining 1 cup of cheese blend.
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Bake for 10 to 15 minutes or until the cheese is melted and the potatoes are lightly browned.
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Garnish with the remaining bacon and chives.
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Serve warm, and enjoy!
Nutrition
- Calories: 628.57kcal
- Fat: 52.22g
- Saturated Fat: 21.23g
- Trans Fat: 0.15g
- Monounsaturated Fat: 19.95g
- Polyunsaturated Fat: 7.05g
- Carbohydrates: 8.49g
- Fiber: 0.59g
- Sugar: 3.02g
- Protein: 30.67g
- Cholesterol: 138.74mg
- Sodium: 905.00mg
- Calcium: 348.78mg
- Potassium: 390.24mg
- Iron: 2.83mg
- Vitamin A: 178.59µg
- Vitamin C: 2.58mg
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