Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Skillet for cooking bacon
- Measuring cups and spoons
- Spatula or spoon for mixing
- Aluminum foil
Step-by-Step Instructions
My process always starts with the bacon. I get my skillet nice and hot and cook the bacon until it’s perfectly crisp. I’ve found that baking it in the oven on a sheet pan is easier and less messy, but for this, I love the control of the skillet to get every piece just right. As it sizzles, that smoky aroma starts to fill the kitchen, setting the stage. Once it’s cooked, I drain it on paper towels and let it cool before crumbling it into big, meaty bits. While that’s happening, I’ll often shred the meat from a rotisserie chicken—it’s my biggest time-saver tip.
Next, in my large mixing bowl, I combine the creamy base. I add the cream of chicken soup, sour cream, milk, that all-important packet of ranch seasoning, and the black pepper. I whisk it all together until it’s completely smooth and that signature ranch color comes through. Then, I fold in the cooked chicken, about two-thirds of the crumbled bacon, and one cup of the shredded cheddar cheese. The mixture will be thick, creamy, and incredibly fragrant. Trust me, you’ll want to sneak a taste right now.
Now for the assembly, which is the easiest part. I lightly grease my 9×13 baking dish and spread the chicken and bacon mixture evenly across the bottom. I press it down gently with my spatula. Then comes the fun part: the tater tots. I take them straight from the freezer and arrange them in tight, neat rows over the entire surface. This isn’t just for looks; placing them close together ensures every bite gets that crunchy potato topping. I don’t thaw them first—they go on frozen. (See the next page below to continue…)