Creamy Ranch Chicken Tater Tot Bake

• 2 cups cooked shredded chicken
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 packet (1 oz) ranch dressing mix
• 2 cups frozen tater tots
• 1 cup shredded cheddar cheese
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 cups additional frozen tater tots for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix cream of chicken soup, sour cream, and ranch dressing mix until smooth.
3. 3 Stir in shredded chicken, diced celery, diced onion, and spices until well combined.
4. 4 Spread half of the first batch of tater tots in a greased 9x13 inch baking dish.
5. 5 Pour the chicken mixture over the tater tots.
6. 6 Top with shredded cheddar cheese and remaining tater tots.
7. 7 Bake uncovered for 45 minutes or until tater tots are golden and crispy.
8. 8 Let stand for 5 minutes before serving.

Equipment

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

Variations

• Add cooked bacon bits for a smoky twist.
• Use rotisserie chicken for a quicker prep.

Substitutions

• Substitute Greek yogurt for sour cream to lower fat content.
• Use Monterey Jack cheese for a different flavor profile.

Pairings

• Cornbread
• Steamed green beans

Nutrition

Tips

• For extra flavor, sauté the celery and onion before adding them to the mixture.
• Use your favorite brand of seasoned tater tots for added zest.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered with foil for 30 minutes, then remove foil and bake another 15 minutes.

Serving Suggestions

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

FAQ