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Categories:Viewed: 40 - Published at: 9 years ago
Ingredients
- 1 Tablespoon Butter, Melted
- 6 slices Bacon
- 13 cups Buffalo Sauce, Like Frank's Red Hot
- 1- 1/2 pound Frozen Popcorn Chicken Nuggets
- 5 ounces, weight Sour Cream
- 5 ounces, weight Cream Cheese, At Room Temperature
- 3 cups Frozen Tater Tots
- 1 cup Shredded Cheddar Or Colby Jack Cheese
- Optional For Garnish: Chopped Green Onion
Method
- 1.
- Preheat oven to 375 F. 2.
- Grease an 8x8 baking dish with the melted butter.
- 3.
- Using a 12 non-stick skillet, fry bacon over medium-high heat until crispy.
- When its done remove pan from heat and move the bacon to a paper towel lined plate.
- 4.
- While bacon is frying, grab yourself a medium-sized mixing bowl and stir together popcorn chicken and Buffalo hot sauce using a sturdy rubber spatula.
- Dont cheat on this step either: It will take a few minutes of good stirring to get all those chicken pieces delightfully coated.
- 5.
- In a separate medium-sized mixing bowl combine sour cream and cream cheese.
- I found that using a whisk and whisking it for a few minutes did the trick nicely.
- Mix until there are no more lumps from the cream cheese and the mixture is smooth and creamy.
- 6.
- Line the bottom of your greased baking dish with a single layer of tater tots.
- Using a spatula, plop the cream cheese mixture over your tots and smooth it into an even layer until the tots are covered.
- Next, toss in your Buffalo chicken and sprinkle the cheese over the chicken.
- 7.
- Bake casserole for 30 minutes and then remove from oven when the cheese topping is nice and golden brown.
- Break your bacon strips up into bits and sprinkle over the top to finish.
- You can also add a little green onion like I did if you want.
