Chicken Bacon Ranch Bake (Print Version)
# Ingredients:
→ Main Casserole
01 -
3 cups cooked and shredded chicken
02 -
1 can (10.5 oz) cream of chicken soup
03 -
1 cup sour cream
04 -
1/2 cup milk
05 -
2 tablespoons dry ranch seasoning mix
06 -
Black pepper, to taste
07 -
1 1/2 cups shredded Colby Jack cheese, divided
08 -
4 slices bacon, cooked and crumbled
09 -
5 cups frozen tater tots
10 -
1/4 cup green onions, thinly sliced
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with oil.
02 -
In a large mixing bowl, stir together the shredded chicken, cream of chicken soup, sour cream, milk, dry ranch seasoning, black pepper, and 1 cup of Colby Jack cheese until fully combined.
03 -
Spread the chicken mixture evenly into the prepared baking dish. Sprinkle half of the crumbled bacon on top, then arrange the frozen tater tots in a single layer over the mixture.
04 -
Bake uncovered for 30 minutes. Then top with the remaining 1/2 cup of shredded cheese and return to the oven for another 10 minutes or until the cheese is melted and bubbly.
05 -
Remove the casserole from the oven, sprinkle with the rest of the bacon and sliced green onions. Let it rest for a few minutes before serving.
# Notes:
01 -
Rotisserie chicken is a great shortcut for this casserole.
02 -
Letting it rest before serving helps it hold together when sliced.