Crack Chicken Tater Tot Casserole

• 1 pound frozen tater tots
• 2 cups cooked and shredded chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup ranch dressing
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 bacon strips, cooked and crumbled

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine chicken, cheddar cheese, cream of chicken soup, sour cream, ranch dressing, black pepper, and garlic powder. Mix well.
3. 3 Stir in diced celery, onion, and crumbled bacon.
4. 4 Spread half of the tater tots in a greased 9x13 inch baking dish.
5. 5 Top with the chicken mixture, then layer the remaining tater tots on top.
6. 6 Sprinkle mozzarella cheese evenly over the top.
7. 7 Bake uncovered for 45 minutes or until the tater tots are golden and the cheese is bubbly.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet
• mixing bowl
• oven mitts

Variations

• Add jalapeños for heat.
• Substitute diced cooked ham for chicken.

Substitutions

• Use Greek yogurt instead of sour cream for a lighter option.
• Substitute gluten-free tater tots for a gluten-free version.

Pairings

• Cornbread
• Steamed green beans

Nutrition

Tips

• Use rotisserie chicken for an easy shortcut.
• Add a dash of hot sauce for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered with foil for the first 20 minutes, then remove foil and continue baking until heated through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm dinner rolls for a hearty meal.

FAQ