Chicken Bacon Ranch Tater Tot Casserole

Cook 6 slices of bacon in a frying pan until crispy, then chop and set aside on kitchen towel to drain.

Chop raw chicken breasts into bite-sized pieces, about half an inch to an inch in size, using 3 breasts instead of 4 cups.

Cook the chopped chicken in the same pan used for the bacon, turning until mostly cooked through.

Preheat the oven to 375°F.

Spread 32 oz of tater tots in the bottom of a baking dish, ensuring they don't go up the sides.

Remove the cooked chicken from the pan to a plate, noting that some pink is okay as it will cook further in the oven.

In the same pan, melt 3 tablespoons of butter, scraping up any juices from the bottom.

Add 1 cup of milk to the melted butter and stir.

Mix in 2 teaspoons of flour, cooking it down to avoid a raw flour taste.

Add 1/2 cup of ranch dressing to the mixture and stir until combined.

Add 1.5 cups of shredded cheese to the sauce, including a mix of parmesan and taco blend, stirring until melted and smooth.

Return the cooked chicken and any juices back to the pan, stirring to combine with the sauce.

Equipment Needed

Spice Level: