Chicken Tater Tot Bake with Creamy Ranch Sauce

– 2 pounds of skinless, boneless chicken breasts, halves or halves

– Frozen tater tots, one 32-ounce package

– One jar of sour cream (16 oz)

– One can of cream of chicken soup (10.5 oz)

1 package of ranch dressing mix, measuring 1 ounce

– Chop 2 cups of cheddar cheese

– 1 cup of crumbled bacon, if desired

1/4 cup of extra-virgin olive oil

Season with salt and pepper as desired. Garnish with chopped fresh parsley.

1. Lightly coat a 9×13 inch baking dish with olive oil and set oven temperature to 350°F (175°C).

2. Add salt and pepper to the sliced chicken breasts. While the olive oil is heating in a pan over medium-high heat, brown the chicken pieces for about seven to eight minutes, or until they are cooked through. Take it off the heat and put it aside.

3. Whip up the ranch seasoning mix, sour cream, and cream of chicken soup in a big basin until combined.

Move the cooked chicken pieces to a greased baking sheet and spread half of the frozen tater tots on the bottom.

Spread the chicken evenly with the creamy ranch sauce and pour it on top.

6. After the sauce is added, top with the remaining tater tots and sprinkle the shredded cheddar cheese on top. Chopped bacon, if used, may be sprinkled on top for a smokier flavor.

7. Bake in a preheated oven for 45 minutes with the foil cover on. After that, take the foil off and bake for another 10-15 minutes, or until the tater tots are golden and the dish is bubbling.

Step 8: Set aside for 5 minutes to rest before serving the dish. For an aromatic and vibrant garnish, top with finely chopped parsley.