Chicken Bacon Crunch Casserole (Print Version)
Cheesy chicken, bacon, and tots all baked up soft on the inside but so crispy and golden on top—just right for anyone who’s really hungry.
# 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.