BUFFALO CHICKEN TATER TOT CASSEROLE
1-1/2 to 2 lb. uncooked boneless, skinless chicken (cut into 1” pieces)
(TIP: It’s easiest to cut the chicken when it’s still partially frozen)
1 bag Tater Tots (about 20-24 oz. ~ try the new veggie tots!)
1/4 or more cup Tabasco sauce *
up to 1 cup bottled Ranch dressing *
(NOTE: If you want it HOTTER, increase the Tabasco sauce, but decrease the Ranch dressing by the same amount. You want about 1-1/4 cups total of the two together)
about 1 cup Taco, Fiesta, or Mexican blend cheese (oh, go ahead & use a little more!)
1/4 cup white or yellow onion, chopped
2-3 stalks of celery, chopped
3-4 TB fresh cilantro, chopped (reserve some for garnish)
Preheat oven to 350. Spray a 2-1/2 qt. casserole dish generously with non-stick cooking spray and set aside. ** Mix the hot sauce and ranch dressing together in a small bowl.
Put the chicken and celery evenly in the bottom of the casserole dish and spread half of the buffalo ranch sauce evenly over them. Sprinkle the onions on top and most of the cilantro (save some to garnish after it’s baked). ** Then spread the tater tots evenly on top of the chicken (if possible, in a single layer). Drizzle the rest of the buffalo ranch sauce evenly over the tater tots; then sprinkle the cheese evenly on top of the tater tots.
If your dish doesn't have a lid (or the lid fits too close to the top of the cheese), cut a piece of aluminum foil to fit over the top of the dish and spray the underside of the foil with non-stick spray (so the cheese doesn’t stick to it) and cover the casserole dish. Bake for about 45 minutes. Carefully uncover and let it sit for about 5 minutes. Then garnish with the rest of the cilantro and serve.
Serves about 4-6