Bacon Chicken Crunch (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
6 slices bacon, cooked crisp and cut up
02 -
4 cooked chicken breasts, shredded apart
03 -
900 grams tater tots, straight from the freezer
→ Sauce Components
04 -
Dash of salt, toss in as you like
05 -
Black pepper, fresh cracked, use what you want
06 -
120 millilitres ranch dressing, creamy style
07 -
2 tablespoons regular flour
08 -
240 millilitres whole milk
09 -
45 grams butter
→ Cheese
10 -
150 grams mild cheddar, grated
# Step-by-Step Directions:
01 -
Once you pull it out, give it a few minutes to chill before scooping it up.
02 -
Slide your tray in and wait around 30 to 35 minutes. When the top gets melty and bubbly, you’re good.
03 -
Spray your dish lightly. Lay the tater tots on the bottom. Spread the saucy chicken-bacon mix right over that, and sprinkle the rest of that cheddar on top.
04 -
Toss half the cheddar with the pulled chicken and chopped bacon in a big bowl. Add your sauce and give it a good stir so everything’s coated.
05 -
In a pan on medium, let the butter melt. Stir in the flour and whisk until it smooths out. Slowly pour in the milk, keep whisking. Let it cook until it thickens a bit, then add ranch, salt, and pepper. Take off the heat when done.
06 -
Fry bacon in a hot pan until super crisp. Drain on paper, chop it up small.
07 -
Shred the cooked chicken into pieces and put to the side.
08 -
Set your oven to 190°C to get it ready.
# Helpful Notes:
01 -
Don’t thaw those tater tots—just use them frozen. Let your bacon get really crunchy for the tastiest layers.