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    Chicken, bacon, ranch & Tater Tots™ - a dish for the whole family!


    • 1 tsp vegetable oil
    • 1/2 cup chopped onion
    • 1/2 cup chopped cooked bacon
    • 1 (10.5 oz) condensed cream of chicken soup
    • 1 cup sour cream
    • 1/2 cup milk
    • 2 cups (8 oz) shredded Colby-Monterey Jack cheese blend
    • 1 pkg (1 oz) ranch dressing & seasoning mix
    • 1/4 tsp black pepper
    • 3 cups shredded cooked chicken (rotisserie chicken)
    • 1 bag (32 oz) Tater Tots™ frozen potatoes
    • 1/2 cup chopped tomatoes
    • 1/4 cup sliced green onions


    1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
    2. In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender.
    3. In medium bowl, stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well; stir in chicken.
    4. Place half of the frozen potatoes in single layer on bottom of baking dish. Spoon and spread chicken mixture on top of potatoes; sprinkle 1/4 cup of the bacon on top.
    5. In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix; seal and shake bag to coat. Arrange on top of casserole.
    6. Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.
    7. Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.