Chicken Bacon Crunch Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 slices cooked bacon, chopped
02 -
4 cooked, shredded chicken breasts
03 -
900 grams frozen tater tots
→ Sauce Components
04 -
120 millilitres ranch dressing
05 -
240 millilitres whole milk
06 -
2 tablespoons all-purpose flour
07 -
45 grams butter
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Cheese
10 -
150 grams shredded mild cheddar cheese
# Instructions:
01 -
Preheat oven to 190°C.
02 -
Cook bacon in a skillet over medium heat until crisp. Transfer to a plate lined with paper towel and chop into small pieces.
03 -
In a medium saucepan, melt butter over medium heat. Whisk in flour until fully incorporated and smooth. Gradually pour in milk, whisking constantly, and cook until sauce thickens. Stir in ranch dressing, season with salt and freshly ground black pepper, then remove from heat.
04 -
In a large mixing bowl, combine shredded chicken, chopped bacon, and half the shredded cheddar cheese. Add the ranch sauce and stir until evenly coated.
05 -
Lightly grease a 23x33-centimetre baking dish. Arrange frozen tater tots in an even layer at the bottom. Spread chicken and cheese mixture over the tater tots. Sprinkle remaining cheddar cheese on top.
06 -
Place baking dish in the oven and bake for 30–35 minutes, until bubbling and the cheese is golden brown.
07 -
Allow casserole to cool for a few minutes before serving.
# Notes:
01 -
For optimal texture, ensure bacon is extra crispy before mixing with the chicken. Thawing tater tots is not required before layering.