Chicken Bacon Ranch Tater Tot Casserole

I love a good Tater Tot Casserole; hot warm comfort food in the middle of winter is just really hard to beat. Mix it up, cover tightly, bake, go play a game and dinner is mostly done. Using Campbell’s Cream of Mushroom Soup makes it quick and easy to whip together, too. My mother always made some version of a Tater Tot casserole when I was growing up, and I thought they were universal. Was I wrong!

Tater Tot Casserole

So many folks wrote to me to comment on my Crock Pot Tater Tot Casserole post–about how they’d never tried one–and I must confess, I was surprised. So my mission is to get everyone to try a version of a Tater Tot Casserole since there are many different recipes out there. And they’re so easily modified to your family’s particular tastes that there is sure to be one that appeals to you and your family, even a family with picky kids. One way to get your picky kids interested in eating something new is to include them in making it, and most Tater Tot Casserole recipes are easy enough to have kids help you put them together.

A Chicken Bacon Ranch Casserole is fun!

This Chicken Bacon Ranch Tater Tot Casserole version is a little more fun, a little different and a LOT of good eating. I used a can of Campbell’s Cream Mushroom Soup for the base, basic ranch ingredients, boneless chicken thighs, chopped bacon and Tater Tots for a dinner that cooked while we played a long game of cards. I love how I can keep all the ingredients in my various pantries and pull them out whenever I need a quick delicious meal. It’s just nice to have everything on hand.

Print Recipe

Chicken Bacon Ranch Tater Tot Casserole

Course: Main Dish

Cuisine: Alaskan, American, Crock Pot/Slow Cooker

Servings: 6 servings

Ingredients

• 2 pounds Tater Tots
• 2 teaspoons dill weed
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 can Campbell's Cream of Mushroom Soup
• 1/4 cup milk
• 4-5 boneless skinless chicken thighs
• 1/2 cup chopped bacon uncooked

Instructions

• preheat the oven to 400˚
• line the bottom of a 9x13 baking dish with about half the Tater Tots
• in a mixing bowl whisk the dill weed, onion powder and garlic powder
• whisk in the soup and the milk
• cube the chicken, roughly cut it into dice size pieces
• stir the chicken into the soup mix
• add most of the bacon pieces saving about a Tablespoon for the top of the casserole
• stir to combine well
• pour over the top of the Tater Tots
• top with the rest of Tater Tots
• sprinkle with the reserved bacon pieces
• cover tightly with foil bake a 400˚ for 30 minutes then reduce the heat 350˚ and bake for an additional 30-40 minutes until the chicken in cooked through and the whole dish is bubbling
• switch on the broiler
• remove the cover and briefly run it under the broiler to crisp the top of the casserole
• or just serve immediately without broiling it