1. Prepare Oven and Cook Bacon/Chicken (if needed):

• Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
• If using raw bacon, cook it in a skillet over medium heat until crispy. Remove from the skillet, drain on paper towels, and then crumble or chop.
• If not using pre-cooked chicken, cook and shred your chicken breasts. Set the prepared chicken and bacon aside.

2. Make the Ranch Cream Sauce:

• In a medium saucepan, melt the 3 tablespoons of butter over medium heat.
• Whisk in the 2 tablespoons of all-purpose flour and cook, whisking constantly, for about 1 minute to create a smooth roux.
• Gradually whisk in the 1 cup of milk. Continue cooking and whisking constantly until the mixture thickens and begins to bubble gently.
• Remove the saucepan from the heat. Stir in the 1/2 cup of ranch dressing.
• Season the sauce with salt and pepper to taste. Remember that the bacon, chicken, ranch, and cheese will also add saltiness.

3. Combine Chicken, Bacon, and Sauce:

• In a large mixing bowl, combine the shredded cooked chicken, the crumbled cooked bacon, and the prepared ranch cream sauce.
• Mix well until the chicken and bacon are evenly coated with the sauce.

4. Assemble the Casserole:

• Spread the chicken and bacon mixture evenly into the bottom of the prepared 9×13-inch baking dish.
• Arrange the frozen tater tots in a single, even layer over the chicken mixture, covering it completely.
• Sprinkle the 1 ½ cups of shredded mild cheddar cheese evenly over the top of the tater tots.

5. Bake:

• Place the casserole dish in the preheated oven.
• Bake uncovered for 30-35 minutes.
• The casserole is done when the tater tots are golden brown and crispy, the cheese is melted and bubbly, and the filling is heated through.

6. Rest and Serve:

• Let the Chicken Bacon Ranch Tater Tot Casserole cool for a few minutes (5-10 minutes) before serving. This allows the creamy filling to set slightly.
• Slice or scoop into portions and serve hot. Enjoy the creamy, cheesy, and crunchy goodness!