Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cubed
  • 1 tbsp neutral oil
  • 1 cup full fat sour cream
  • 10.5 oz cream of chicken soup
  • 3 tbsp dry Ranch seasoning mix
  • 0.5 cup whole milk
  • 1 cup frozen sweet corn
  • 0.5 tsp smoked paprika
  • 32 oz frozen tater tots
  • 1.5 cups sharp Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 0.5 cup cooked bacon crumbles
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the chicken cubes dry with paper towels to ensure a proper sear.
  2. Heat oil in a large cast-iron skillet over medium-high heat. Sear the chicken cubes until golden brown on the outside, approximately 5-6 minutes. Remove from heat.
  3. In a large mixing bowl, whisk together the sour cream, whole milk, cream of chicken soup, ranch seasoning, and smoked paprika until smooth.
  4. Gently fold the seared chicken, frozen vegetables, and 1/4 cup of the bacon crumbles into the creamy ranch mixture.
  5. Spread the chicken mixture evenly into a 13x9 inch baking dish. Sprinkle half of the combined Cheddar and Monterey Jack cheeses over the top.
  6. Arrange the frozen tater tots in tight, even rows across the surface. Bake for 35-40 minutes until the tots are golden and the sauce is bubbling.
  7. Top with the remaining cheese, remaining bacon, and fresh chives. Return to the oven for 5 minutes until the cheese is fully melted and elastic.