Buffalo chicken tater tot casserole is just dangerous enough to become a weeknight staple. It’s so good, you’ll want to keep it in heavy rotation.
I was on Facebook the other day, which is nothing new. Anytime I have three seconds of free time I seem to open Facebook. It’s ridiculous and I wish I could make it stop. But, anyway.
I was on Facebook, scrolling through my newsfeed, when one of my friends said something along the lines of “you know you’ve given up trying when you make a tater tot casserole for dinner.”
So, I did what any rational adult would do. I went to the grocery store and I bought bags and bags of crispy, delicious tater tots and then I came home and turned them into casseroles. I don’t care what you think of my 1970s casseroles. I love them.
Remember my sloppy joe tater tot casserole? Ugh. I can’t even. It’s so good and every single person in my house devours it. That’s a major win.
But, sweet and tangy beef wasn’t what I wanted. No. I wanted spicy chicken. With ranch. Because ranch is always the answer.
So, I snagged myself a rotisserie chicken at the store. I’m pretty obsessed with starting dinner with a rotisserie chicken. They’re cheap, they’re easy, and best of all – they’re cheap and easy.
I then coated the pulled chicken in some cream cheese and Frank’s Red Hot. I stirred in a little ranch seasoning mix too, because hey why not? Also, veggies. Lots o’ veggies.
Notice how my casserole is missing a key ingredient? No cream of crap canned soup! I swapped in cream cheese instead. It makes things just as creamy and tasty, but without the weirdness of a can of soup. Although, for future reference, my homemade cream of chicken soup is the perfect substitute for those recipes that do call for cans of soup.
Anyway, after I made the filling, I topped it all with some tater tots. You don’t have to arrange them quite as pretty as I did, but I like the way it looks. If you’re in a time crunch, just toss ‘em on and try to spread them into a single layer.
Even the tots get a little dose of the ranch seasoning powder. Good times, my friends.
Buffalo Chicken Tater Tot Casserole
- 8 ounces cream cheese room temperature
- 1/2 cup Wing Sauce
- 1 packet dry ranch seasoning divided
- 1 1/2 cups cooked, shredded chicken
- 12 ounces frozen mixed vegetables
- 1/4 cup shredded cheddar cheese
- 16 ounces frozen tater tots
- Preheat oven to 425°F.
- Place a 12-inch cast iron skillet over medium heat. Add the cream cheese, wing sauce, and 2 tablespoons of the ranch seasoning to the skillet and stir until melted and combined.
- Remove from heat and stir in the chicken and vegetables. Stir to coat in the cream cheese mixture. Spread mixture evenly across the pan.
- Sprinkle with cheddar cheese.
- Top with a single layer of tater tots and sprinkle remaining ranch seasoning over the tots.
- Bake for 30 minutes or until tots are crispy.