Chicken Bacon Crunch Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
900 grams frozen tater tots
02 -
4 chicken breasts, cooked and shredded
03 -
6 bacon slices, cooked and chopped
→ Sauce Components
04 -
45 grams butter
05 -
240 millilitres whole milk
06 -
2 tablespoons all-purpose flour
07 -
120 millilitres ranch dressing
08 -
Black pepper, freshly ground, to taste
09 -
Pinch of salt, as needed
→ Cheese
10 -
150 grams mild cheddar, shredded
# Instructions:
01 -
Set your oven to 190°C to warm up.
02 -
Shred your cooked chicken so it's all pulled apart and set aside.
03 -
Heat a pan over medium, fry the bacon till it's crunchy, then drain it on a paper towel and chop it up.
04 -
Melt butter in your saucepan on medium. Sprinkle in flour and whisk till smooth. Slowly add the milk, whisking to avoid lumps. Let it cook a bit until it thickens up, then stir in ranch, a bit of salt, and some pepper. Take off the heat.
05 -
In a big bowl, toss your shredded chicken, half the cheddar, and chopped bacon. Pour in the sauce and stir till coated all over.
06 -
Give a 23x33cm dish a quick grease. Line the bottom with frozen tater tots. Dump the chicken mix on top, then finish off with the rest of the cheddar over everything.
07 -
Pop the dish in the oven. Let it bake for about 30 to 35 minutes until you see it bubbling with melty, golden cheese.
08 -
Take it out and let it rest just a few minutes before digging in.
# Notes:
01 -
Make your bacon as crunchy as possible for the best bite. No need to thaw your tater tots, just layer them in straight from the freezer.