Buffalo Ranch Chicken and Tator Tot Casserole

This dinner is a favorite of ours and I always get a great response when I make it. I love the blend of flavors, how well it goes with different vegetables, and how quick it is to prepare. Last week, we had it with corn on the cob and that was truly a delicious combination!

The texture ends up feeling more like rice than tator tots when it is finished baking because the sauce mixes with the potatoes and causes them to soften. We all love it, including Joshua who does not like tator tots. :)

This recipe makes four servings. Here’s how to make it:


1lb chicken breasts, cut into bite-sized chunks
1/4 cup diced onion
3/4 cup ranch dressing
1/4 cup buffalo sauce
frozen tator tots
cheddar cheese, shredded (optional)


Heat oven to 350°F. Spray a baking dish (we use a glass, 10X7 but other sizes are definitely fine, too) with non-stick spray. Place chicken pieces on bottom of dish.

In a small bowl, stir together the ranch dressing and buffalo sauce.

Pour the sauce over chicken.

Sprinkle with onions. Line the tator tots on top of the chicken (I do straight rows but it certainly doesn’t matter how they are arranged). Sprinkle with cheese, if desired (we have had it with and without cheese and we think it’s just as good without so we skip it now).

Bake uncovered for about 40 minutes or until chicken is thoroughly cooked. The time can vary depending on the size of the chicken pieces.


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