Cracked Out Chicken Tater Tot Casserole

Cracked Out Chicken Tater Tot Casserole – You must make this ASAP! It is crazy good. Chicken, cheddar, bacon, ranch, and tater tots. You can make it ahead of time and refrigerate it or even freeze it for later. I usually bake half and freeze half in a foil pan for later. Everyone gobbled this up! Even the super picky eaters.

"Cracked Out" Chicken Tater Tot Casserole - You must make this ASAP! It is crazy good. Chicken, cheddar, bacon, ranch and tater tots.You can make it ahead of time and refrigerate it or even freeze it for later. I usually bake half and freeze half in a foil pan for later. Everyone gobbled this up! Even the super picky eaters.

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Stop what you are doing and add the ingredients for this “Cracked Out” Chicken Tater Tot Casserole to your grocery list. You must make this ASAP! It is crazy good. Chicken, cheddar, bacon, ranch and tater tots! I mean, what’s not to love?!?!

This casserole only takes a few minutes to put together. You can make it ahead of time and refrigerate it or even freeze it for later. Since there are only two of us, I usually bake half and freeze half in a foil pan for later. I love being able to pull this casserole out of the freezer on a crazy busy day.

"Cracked Out" Chicken Tater Tot Casserole - You must make this ASAP! It is crazy good. Chicken, cheddar, bacon, ranch and tater tots.You can make it ahead of time and refrigerate it or even freeze it for later. I usually bake half and freeze half in a foil pan for later. Everyone gobbled this up! Even the super picky eaters.

Cracked Out Chicken Tater Tot Casserole

Yield: 8 people
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Cracked Out Chicken Tater Tot Casserole – You must make this ASAP! It is crazy good. Chicken, cheddar, bacon, ranch, and tater tots. You can make it ahead of time and refrigerate it or even freeze it for later. I usually bake half and freeze half in a foil pan for later. Everyone gobbled this up! Even the super picky eaters.

Ingredients:

Instructions:

  • Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  • In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.
  • Bake for 40-45 minutes, until bubbly.

Notes:

Can use turkey bacon.
Can use low-fat sour cream.
You do not need to thaw the tater tots before adding them to the casserole. You can, but it isn’t necessary.
Can make casserole ahead of time and refrigerate or freeze for later.
If baking immediately after removing from the refrigerator, you may need to add a few minutes to the cooking time.
To bake after freezing, thaw completely and bake as directed above.
To reheat after freezing, thaw completely. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes, until heated through.

Steph

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plate of chicken and bacon tater tot casserole

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Comments

  1. My family loves this dish. It is a go-to almost every other week. Was wondering if I could do in the crockpot so it would be ready when I got home from work? If so, how long would it take?

  2. love this recipe! i make it all the time however i was wondering if i can used this recipe with cooked pasta instead of the tater tots. would this work?

  3. Kid, husband, in-law and friend approved. My family and guests really like this dish so 5 stars. I can’t eat it though, as a person who eats mostly raw vegetables the salt content is way too much for me to handle. I may try some lower sodium ingredients next time since it’s a regular recipe in my house now.

    1. I’ve been making this recipe for years. My family can’t get enough of it.bFollow the recipe exactly. It’s perfectly delicious!

  4. We have casseroles once a week in our house(ever since the beginning of Covid). My husband and son both agree that this is their favorite. It made me happy because it was definitely the easiest! 5 stars!

  5. I use the rotisserie chicken from Costco, I use half the tots as a top layer (we like crispy tots) and bacon bits. Makes it faster for me.

  6. SO delish! The ultimate Crisis Cookery yumminess! I will adjust slightly to get a toastier top, and I added a good amount of onion sauteed in butter to the mix….but it was a crowd pleaser!

      1. This was very delicious. I put the potatoes on top because I like golden crispy tater tots. However for some reason they didn’t turn out crispy. I sprayed them with cooking spray but that didn’t work either.
        Any idea why? I will definitely make this again. My husband loved it too!

        1. I usually bake my tator tots first. Then add on top of the casserole and bake. That’s the only way I have found to make them crispy.

  7. Hey Plain chicken!!! I’m a preschool lunch lady and I’d love to try this on my kids! I have already made tater tot casserole with beef and cheddar and they absolutely LOVE it. I have Lambs Sweet Potato Tots in our freezer…do you think this would work with the chicken??? Thank you for any insight!!!!

  8. Love this recipe! So easy and a nice change from the one with hamburger. I found it to be a bit dry so the second time I made it I added a cup of milk and 2 cups of mixture of carrots, corn, and peas.( just to get some veggies in 😉and add color. It was great and the milk worked. Mmmm 😋

  9. This is one of my favorite recipes as it is listed. I saute onion, jalapenos, red and green peppers to add, as well as a can of crm of mushroom. Finish with an EVO Panko mix on top !

    1. It will change the recipe since you are adding more liquid. You may need to adjust the baking time – I’m not sure. As always, please use your best judgment regarding substitutions and modifications.

  10. Just love this recipe. My picky eater son loved it. I made it ahead of time and popped it in the oven when I was ready to make it.

  11. This may be a silly question, i know it says 3 cups of cooked chicken. But about how many pounds of chicken would that be?

    1. I use rotisserie chicken and it is about 3/4 of a chicken. It will be about 1-1/2 pounds of uncooked boneless chicken.

  12. I have made this a few times now… Everyone loves it…I made a few tweeks like added whole corn & dryed onions… Even a 2 year old likes it.. Great recipe thank you… Georgia in Michigan

  13. How much ranch dressing mix should I use? Recipe calls for one 1 oz. package but can't seem to find 1 oz. packets at my local grocery stores.

  14. Do you think you could substitute cauliflower or broccoli for the tator tots to make it more keto friendly?

    1. What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

    1. I've never doubled this recipe in one pan. I can only guess at how much extra time would be needed. I would start at about 15 to 20 minutes. Just make sure it is bubbly and then it is done.

  15. Would heavy whipping cream (unwhipped) work as a substitute for the sour cream or just omit it and add an extra can of soup??? I know our family is odd but we do not like sour cream, yogurt or cream cheese!!! But we do love all your recipes and be included in your eating travel adventures!!! thanks…

    1. Do you like ranch? Traditional ranch dip has sour cream, I think it's really more of a ranch chicken tot casserole as opposed to the sour cream alone.

  16. I made this for a super bowl party and it was a hit. I had to bake it a little longer than the recipe called for because I wanted my tots to be golden golden brown.
    Also I think it was way too much sour cream for my taste, I won't used the whole jar next time but i will definitely make this again

  17. I made this casserole for my coworkers today and it was a huge hit. This casserole is SO GOOD! I don't have access to an oven at work but I wanted it to be hot at lunch so I cooked it in my slow cooker. I put everything together this morning (following the recipe exactly)and cooked it on high for about 3.5 hours. It probably should have gone another 30-60 minutes because the middle, while hot, was not quite as done as the edges. In any event, if you use a slow cooker, don't expect it to look as fabulous as it does in the pictures above but the taste is definitely still there!

  18. This looks amazing! I love how on these recipes everyone always tells you how they changed it from the original instructions or even better, asks ridiculous questions that are clearly stated already in the recipe directions. C'mon people, just read and understand!

  19. Curious if cream cheese can be substituted for sour cream? I see where you suggested Greek Yogurt, but I have a picky eater that won’t touch it or the sour cream. Can I make the cream cheese work??

  20. Someone else asked how many this dish serves, but I didn't see an answer. So could you tell us how many it serves? I'm planning on making it for a party of 10-12. I'm also serving it with a vegetable tray and fruit.

  21. Suggestion on a substitution for the Ranch? I can't stand it, but everything else sounds delish 🙂

    1. Misty, I see no reason why you can't omit the ranch seasoning. As for a substitute, I'm not sure, probably any flavor you prefer. Good luck!

  22. I was thinking about making this for a family Christmas party that will require 4 hours of driving. Will this need to be reheated or will it still be yummy after it has cooled?

    1. It would be ok at room temperature, but I think it would be a lot better warm. I would reheat it in the oven or microwave for a bit.

  23. I was thinking about making this to take to a family Christmas party that will require 4 hours of driving. Will it need to be reheated or is this something that will be yummy even after it has cooled?

  24. This was delicious! I used 2 packets of ranch because we love ranch. Definitely making again! Thanks for sharing this recipe.

    1. If you are looking for dairy free, I use full fat canned coconut cream instead. You just skim the thick part off the top, and mix with a little of the liquid to thin out.

    1. It's not going to brown and get toasty in parts like it would in the oven, which is our favorite part

      1. I’m going to try it Jimmy Dean’s Natural sausage tonight because I’m out of bacon. I’ll let u know if it turns out okay

  25. So good! I made a mexi version by adding a tin of sliced jalapeno's, niblet corn, and cooking the chicken in fajita spices.

  26. can you use raw chicken? I have a different recipe that uses raw chicken and it bakes @ 400 degrees for about 20 minutes. I was wondering if you think that would work.

      1. I freeze, thaw and bake. I don’t see the purpose to bake and then freeze since everything is just basically being reheated to begin with.

    1. My daughter used Montreal chicken seasoning for another recipe when this popped up on Facebook. It was great with that.

    1. We use the progresso cream of mushroom because it's gluten free and add chicken bouillon powder in it! Sometimes when I do this I sometimes use cream cheese but since there is door cream in the recipe you don't truly med it.

      If you want the soup to be thicker since it isn't condensed use corn starch or tapioca starch.

    1. You don’t have to. I layer them on top and bake as instructed, followed by a quick broil for crispy tots.

  27. Thank you for the great recipe. I subbed a jar of lite, gluten-free alfredo sauce for the cream of chicken to make mine gluten free. It was seriously delicious!

    1. This is probably a silly question, but does this taste ranch-y? My husband isn't a fan, but if it just tastes seasoned maybe I can sneak it in 🙂

    2. I don't think it tastes Ranchy – it does season it, but there is a lot of other flavors with the chicken, cheese & bacon. I think you could sneak it in.

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