This cheddar ranch chicken tater tot bake is the kind of dish that brings everyone to the dinner table without you needing a culinary degree. It’s cheesy, savory, loaded with tender chicken, and topped with those crispy golden tater tots that everyone secretly fights over. One pan. Forty minutes. Pure comfort on a plate.
I created this recipe on a Tuesday when I needed something filling, delicious, and quick. Turns out, it’s become a weeknight lifesaver that even the pickiest eaters devour. The creamy ranch-cheddar base keeps the chicken moist, while those tater tots get crunchy on top—it’s textural perfection.
Recipe Info
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Ingredients
- 3 cups (680g) cooked rotisserie chicken, shredded (or 1 lb 5 oz)
- 1 bag (32 oz / 900g) frozen tater tots
- 1½ cups (180g) sharp cheddar cheese, shredded
- 1 cup (240 ml) sour cream
- ¾ cup (180 ml) ranch dressing (bottled or homemade)
- ½ cup (120 ml) chicken broth
- 1 can (10.5 oz / 300g) cream of chicken soup
- 1 tsp (5g) garlic powder
- ½ tsp (3g) black pepper
- ¼ cup (15g) fresh chives, chopped (optional)
- 2 tbsp (30g) grated Parmesan cheese (optional, for extra crunch)
Step-by-Step Instructions
Step 1: Preheat and Prep Heat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
Step 2: Make the Sauce In a large bowl, whisk together sour cream, ranch dressing, chicken broth, and cream of chicken soup until smooth. Stir in garlic powder and black pepper. This base is what keeps everything creamy and flavorful.
Step 3: Combine the Filling Fold the shredded chicken gently into the sauce. Stir in 1 cup of the cheddar cheese. Mix until everything’s coated evenly. Don’t overmix—you want the chicken pieces to stay tender.
Step 4: Layer Everything Spread the chicken mixture evenly across your prepared baking dish. Top with the frozen tater tots in a single layer. No need to thaw them—they go straight from freezer to oven. Sprinkle the remaining ½ cup cheddar cheese over the tater tots.
Step 5: Bake Bake uncovered for 30–35 minutes until the tater tots are golden brown and crispy on top. The edges of the filling should bubble slightly—that’s when you know it’s done.
Step 6: Rest and Serve Let it sit for 2 minutes before serving. Garnish with fresh chives and Parmesan if using. Serve hot.
Pro Tips
- Use rotisserie chicken to save time. Seriously, it’s a weeknight game-changer and tastes just as good as homemade.
- Don’t thaw the tater tots. Frozen-to-oven is the secret to crispy tops and creamy centers.
- Check at 30 minutes. Every oven runs differently. Your tots might be done before 35 minutes.
- Make it ahead: Assemble completely (except tater tots), cover, and refrigerate up to 24 hours. Add tots and bake an extra 5 minutes from cold.
Easy Swaps and Variations
Bacon Lover’s Version: Stir 6 crispy bacon strips (crumbled) into the chicken mixture.
Veggie Boost: Mix in 1 cup frozen broccoli or corn before baking.
Spicy Kick: Add ½ tsp cayenne pepper and use pepper jack cheese instead of cheddar.
Lighter Option: Use Greek yogurt instead of half the sour cream.
Storage and Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes until heated through. The tater tots won’t be quite as crispy when reheated, but the filling stays delicious. Microwave isn’t ideal—it makes them soggy.
Nutrition Info (per serving)
Approximate values
Calories: 620 | Protein: 38g | Fat: 32g | Carbs: 48g | Fiber: 4g
FAQs
Can I use frozen chicken breast instead of rotisserie?
Yes. Poach or bake 1½ lbs (680g) chicken breast, then shred. It’ll take about 20 minutes extra prep time, but works perfectly.
What if I don’t have ranch dressing?
Use ¾ cup sour cream mixed with 1 tbsp ranch seasoning powder. It’s basically the same thing and costs less.
Can I freeze this before baking?
Absolutely. Assemble without tater tots, freeze up to 3 months. Add frozen tater tots and bake an extra 10 minutes from frozen.
