Cheesy Bacon Ranch Tater Casserole with shredded chicken, crispy bacon, creamy ranch, and golden tater tots. Perfect comfort food!
You know how some recipes just become your thing? Like, you bring it to one potluck, and suddenly everyone’s texting you, “Hey, can you bring that casserole?” That’s what happened with this Bacon Ranch Tater Casserole.
The first time I made it was honestly out of pure desperation. It was one of those “I forgot to defrost anything, and everyone’s hungry” kind of nights. I had a bag of tater tots, some leftover chicken from Sunday dinner, and a ranch packet shoved in the back of my pantry. I figured, Why not? I threw it all together, crossed my fingers, and hoped for the best.
When it came out of the oven, my husband did this slow nod after his first bite—the kind of nod that says, “You’ve got a winner here.” My kids? They didn’t even talk, just scarfed it down like it was the greatest thing they’d ever eaten. Now, it’s on repeat in our house, especially on chilly nights when comfort food is basically a requirement.
Why You’ll Love This Bacon Ranch Tater Casserole Recipe?
This casserole is like a cozy blanket in food form. Here’s why:
- Easy as can be: It’s one of those recipes where you dump everything in a dish and let the oven work its magic. No fancy steps, no stress.
- Family-approved: Picky eaters? No problem. This casserole’s got crispy, cheesy, and bacon-y goodness in every bite.
- Perfect for leftovers: Got extra chicken from last night? This is the best way to repurpose it.
- Customizable: Want to add veggies? Swap the cheese? Make it spicy? Go for it—this recipe’s got your back.
Ingredient Notes:
Let’s talk about what makes this casserole so darn good.
- Chicken: Rotisserie chicken is a lifesaver, but if you’ve got cooked chicken breasts or thighs, those work too. Bonus points if it’s already seasoned!
- Cream of Chicken Soup: This is the glue that holds everything together. If you’re not a fan, cream of mushroom or celery will do the trick.
- Sour Cream: It adds a little tanginess that cuts through the richness.
- Ranch Seasoning: The real MVP. It’s bold, zesty, and ties everything together.
- Tater Tots: The crispy topping that makes this casserole extra special. Pro tip: bake them for a few minutes first if you like them super crunchy.
- Bacon: Do I even need to explain this one? It’s bacon. Enough said.
- Cheese: I use Colby Jack because it melts beautifully, but cheddar or pepper jack are great options too.
- Green Onions: A fresh pop of color and flavor to balance the richness.
Pro Tip: If you’re feeling fancy, sprinkle a little paprika or garlic powder on top of the tater tots for an extra flavor boost.
How To Make Bacon Ranch Tater Casserole?
This is one of those recipes that’s so simple, you’ll wonder why you haven’t been making it forever.
Step 1: Preheat your oven.
Set your oven to 375°F. Grease a 9×13-inch baking dish with non-stick spray or a little butter. Trust me, you don’t want to skip this step—scrubbing baked-on cheese is not fun.
Step 2: Mix the filling.
In a big bowl, combine shredded chicken, cream of chicken soup, sour cream, milk, ranch seasoning, black pepper, and 1 cup of shredded cheese. Stir until everything’s mixed and creamy. This is where the magic starts.
Step 3: Layer it up.
Spread the chicken mixture evenly into your prepared baking dish. Sprinkle half of the crumbled bacon over the top for a smoky, salty kick.
Step 4: Add the tater tots.
Arrange the tater tots in a single layer on top of the filling. I like to line them up neatly, but if you’re short on time (or patience), just toss them on—it’ll still taste amazing.
Step 5: Bake.
Pop the dish into the oven and bake for 30 minutes, or until the tater tots are golden and crispy. Your kitchen will smell like a dream by now.
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Step 6: Cheese it up.
Sprinkle the remaining cheese over the tater tots and bake for another 10 minutes, just until the cheese is melted and bubbly.
Step 7: Garnish and serve.
Top with the rest of the bacon and a sprinkle of green onions. Grab a fork and dig in—it’s pure comfort in a casserole dish.
Storage Options:
If you’ve got leftovers (rare in my house), here’s how to store them:
- Fridge: Keep it in an airtight container for up to 3 days. Reheat in the oven or microwave until warm.
- Freezer: Assemble the casserole but don’t bake it. Wrap it tightly and freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and bake as directed.
Variations and Substitutions:
Want to make it your own? Here are some ideas:
- Spice it up: Add diced jalapeños or use pepper jack cheese for a little heat.
- Switch the meat: Try ground beef, turkey, or even sausage.
- Veggie it up: Toss in some broccoli, peas, or diced bell peppers for extra color and crunch.
- Cheese swap: Use whatever cheese you’ve got—cheddar, mozzarella, or even gouda.
What to Serve with Bacon Ranch Tater Casserole?
This casserole is hearty enough to be a meal on its own, but if you’re looking to add a little something extra, try:
- A fresh green salad: The crispness balances the richness of the casserole.
- Garlic bread: Because carbs on carbs is always a good idea.
- Steamed veggies: Broccoli, green beans, or asparagus pair beautifully.
Frequently Asked Questions:
Can I use fresh potatoes instead of tater tots?
Sure! Slice them thin, layer them on top, and bake until tender and golden.
Can I make this casserole ahead of time?
Absolutely. Assemble everything, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, just pop it in the oven.
What’s the best way to reheat this?
I like to reheat it in the oven to keep the tater tots crispy, but the microwave works in a pinch.
Ready to give this Bacon Ranch Tater Casserole a try? Let me know how it turns out—and don’t forget to share your tweaks or secret ingredients!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Bacon Ranch Tater Casserole
Ingredients
- 3 c chicken cooked and shredded
- 1 10.5 ounces can cream of chicken soup
- 1 c sour cream
- ½ c milk
- 2 tbsp dry ranch seasoning mix
- Black pepper to taste
- 1 ½ c shredded Colby Jack cheese divided
- 4 slices bacon cooked and crumbled
- 5 c frozen tater tots
- ¼ c green onions thinly sliced
Instructions
- Heat your oven to 375F. And grease a 9x13-inch baking pan.
- In a big bowl. Mix the chicken, cream of chicken soup, sour cream, milk, ranch seasoning, some black pepper, and 1 cup of cheese. Until well combined.
- Spread this mixture evenly in the greased pan.
- Sprinkle half of the crumbled bacon over the top.
- Lay the tater tots in a single layer. On top of everything.
- Bake for 30 minutes. Until the tater tots are golden.
- Sprinkle the remaining cheese on top. And bake for another 10 minutes. Until the cheese is melted and bubbly.
- Take it out of the oven. Top with the rest of the bacon. And the green onions. And it's ready to serve!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
