If you love buffalo chicken and you love tater tots, this Buffalo Chicken Tater Tot Casserole Recipe is the mash-up you’ll crave on repeat. Imagine the creamy comfort of buffalo chicken dip tucked under a golden, crispy blanket of tots with melty cheese, a whisper of ranch or blue cheese, and a pop of scallions on top. It’s the perfect game-day centerpiece, Sunday supper, or potluck hero—easy enough for a weeknight, bold enough for a party.

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What Is Buffalo Chicken Tater Tot Casserole Recipe?

At its heart, this casserole is buffalo chicken dip meets hotdish. You combine shredded chicken with a buffalo sauce base (the classic combo is hot sauce + butter), a creamy binder (cream cheese, sour cream, or a simple sauce), melty cheese, and aromatics. The mixture bakes beneath an even layer of tater tots until everything is bubbling and the top is audibly crisp. Finish with a drizzle of ranch or blue cheese dressing and a confetti of scallions or diced celery for that familiar wing-night vibe.

Ingredient Snapshot

Chicken: Shredded rotisserie, poached breasts, or leftover roasted thighs. Canned chicken also works in a pinch.
Buffalo element: Store-bought buffalo sauce or a quick homemade combo of hot sauce + butter.
Creamy binder: Cream cheese and/or sour cream. You can also use a simple stovetop slurry to avoid canned soup.
Cheese: Sharp cheddar for flavor + Monterey Jack or mozzarella for melt. Optional blue cheese crumbles for tang.
Tater tots: Standard or extra-crispy style. The latter browns more readily and keeps its crunch longer.
Seasonings: Garlic powder, onion powder, a little black pepper.
Finishes: Sliced scallions, finely diced celery, a drizzle of ranch or blue cheese.

Exact Ingredients for Buffalo Chicken Tater Tot Casserole Recipe

Italicize the essentials as you shop: Buffalo Chicken Tater Tot Casserole core items are marked with an asterisk.

*3 cups cooked, shredded chicken (rotisserie is perfect)
*1/2 cup buffalo sauce (store-bought or homemade)
2 tablespoons unsalted butter (skip if your buffalo sauce already contains butter)
8 ounces cream cheese, softened
1/2 cup sour cream or plain Greek yogurt
1/3 cup ranch or blue cheese dressing (plus more for drizzling)
2 cups shredded cheese (1 cup sharp cheddar + 1 cup Monterey Jack or mozzarella)
1–1¼ pounds tater tots (about one standard bag), preferably extra-crispy
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper (salt to taste depending on sauces/cheeses)
3 scallions, thinly sliced (greens reserved for garnish)
Optional: 1/2 cup finely diced celery; 1/3 cup blue cheese crumbles for topping

Buffalo Chicken Tater Tot Casserole Recipe

Substitutions & Swaps

No cream cheese? Use all sour cream plus 1 tablespoon melted butter, or mix 1 cup ricotta with 1/4 cup sour cream for body.
No canned soup approach: Make a quick 5-minute stovetop sauce: melt 2 tablespoons butter, whisk in 2 tablespoons flour, cook 1 minute, then whisk in 1 cup chicken stock and reduce to creamy. Fold into the chicken mixture.
Cheese choices: Pepper Jack (spicier), smoked provolone (deeper flavor), or Colby Jack (extra melty).
Heat control: Mellow with an extra 2–3 tablespoons ranch; amp up with a teaspoon of cayenne or a diced jalapeño.
Gluten-friendly route: Use the no-soup option above and a gluten-free flour blend for the quick sauce.
Blue cheese lovers: Fold 1/4 cup crumbles into the mixture and sprinkle more on top after baking.

Equipment You’ll Need

9×13 baking dish
Large mixing bowl and spatula
Sheet pan and rack (for pre-crisping tots)
Foil (for easy transport, not for covering during bake)
Instant-read thermometer (for raw-chicken variations)
Measuring cups/spoons

Step-by-Step: The Crispy-Top Method

Preheat the oven to 220°C / 425°F. Lightly grease a 9×13 baking dish.
Pre-crisp the tots (recommended):
- Spread tots on a rack set over a sheet pan.
- Bake 10–15 minutes until just starting to color. This step drives off surface moisture so the final top stays crunchy.
Make the buffalo base:
- If using plain hot sauce, melt butter and whisk together (or use a prepared buffalo sauce).
- In a large bowl, combine cream cheese, sour cream, dressing, garlic powder, onion powder, pepper, and buffalo sauce until smooth.
Fold in chicken & cheese: Add the shredded chicken, half the scallions, and half of the shredded cheese. Mix until everything is evenly coated and luscious.
Assemble:
- Spread the buffalo chicken mixture into the baking dish.
- Shingle the pre-crisped tots in a tight, even layer across the top.
- Sprinkle on the remaining shredded cheese.
Bake: 20–25 minutes until bubbling around the edges and totes are golden. For extra crunch, switch to broil for 1–2 minutes—watch closely.
Finish: Let rest 5–10 minutes. Garnish with remaining scallions, optional celery, and a drizzle of ranch or a scattering of blue cheese crumbles.
Serve: Scoop in big squares so you catch creamy base + crisp top in every portion.

Texture keys: Don’t cover the casserole while baking—it traps steam. Pre-crisping tots, leaving headspace around the edges, and finishing under the broiler deliver peak crispness.

Pro Tips for Maximum Crunch

Pre-bake the tots on a rack to keep air circulating.
Don’t over-wet the base. If your buffalo mixture looks loose, fold in a small handful of extra cheese.
Convection helps. If your oven has it, use convection at 210°C / 410°F for even browning.
Finish with a fast broil. Those last 60–90 seconds lock in a chip-level crunch.
Serve after a short rest. Five minutes lets the base settle without steaming the tot crust.

Variations & Add-Ins

Ranch-forward: Mix 1/3–1/2 cup ranch into the base and finish with a ranch drizzle.
Blue cheese bold: Fold crumbles into the chicken and finish with more on top.
Veggie lift: Finely diced celery and carrots for wing-platter nostalgia; sautéed onions or bell peppers for sweetness.
Spicy jalapeño: Seed and dice 1–2 jalapeños and fold into the base.
Smoky twist: Add 1 teaspoon chipotle powder or a splash of smoked hot sauce.
Tot alternatives: Use “crowns” (coin-shaped tots) for maximum contact and crunch or swap in crispy hash-brown patties and cut to fit.
No-soup version: Use the quick stovetop sauce in “Substitutions” for a clean, pantry-only binder.
BBQ-buffalo hybrid: Blend 1/4 cup buffalo with 2 tablespoons BBQ sauce for a sweet-heat glaze.

Make-Ahead, Freezing & Reheating

Make-Ahead (Best for Parties):

Mix the buffalo chicken base up to 24 hours in advance and store covered in the baking dish.
Keep tater tots in the freezer until just before baking.
At bake time, pre-crisp the tots, assemble, and bake per directions.

Freezing (Two Ways):

Unbaked: Spread the buffalo base in a lined 9×13 and freeze flat. Freeze tots separately. Thaw the base overnight, pre-crisp the tots, assemble, and bake.
Baked: Cool completely, wrap tight, and freeze up to 2 months. Reheat covered with foil at 190°C / 375°F for 20–25 minutes, uncover, then broil briefly to re-crisp.

Reheating Leftovers:

For best texture, reheat slices in a 200°C / 400°F oven or air fryer for 6–10 minutes until hot and crisp, rather than microwaving.

Serving Ideas & Pairings

Classic sides: Carrot and celery sticks, simple green salad, coleslaw, corn on the cob.
Dips & drizzles: Extra buffalo, ranch, or blue cheese dressing.
Toppings bar: Scallions, celery, blue cheese crumbles, diced jalapeños, crushed kettle chips for extra crunch.

Troubleshooting & Common Mistakes

Soggy tots: You skipped pre-crisping, over-dressed the base, or covered during bake. Fix with a 2–3 minute broil.
Watery base: Some store rotisserie chickens are very juicy; squeeze excess moisture before mixing.
Bland heat: Your sauce is mild or your dairy balance is high. Add a quick drizzle of buffalo at the table.
Greasy top: Too much butter plus high-fat cheese. Cut butter in the sauce or choose a sharper, lower-moisture cheese.
Uneven browning: Crowded oven or cold spots. Rotate the pan and consider convection.

Frequently Asked Questions (FAQ)

Can I use rotisserie chicken?
Absolutely—rotisserie chicken is ideal for speed and flavor. Shred it while warm so it integrates evenly with the buffalo base.

How spicy is this?
Medium as written. Reduce sauce to 1/3 cup for mild, or increase to 2/3 cup for hot. A drizzle at the table lets everyone customize.

Ranch vs blue cheese—what’s better here?
Both work. Ranch softens the tang and boosts herbiness; blue cheese adds bold, briny depth. Try ranch inside and blue cheese on top.

How do I keep the tots crispy?
Pre-crisp on a rack, avoid covering, and broil briefly at the end. Serve after a short rest (5–10 minutes) so steam disperses.

Can I make it without canned soup?
Yes. Use the quick 5-minute stovetop sauce (butter + flour + stock) for a clean, creamy binder.

Can I assemble it the night before?
Yes—prep the buffalo chicken base and chill. Keep tots frozen and add just before baking for the best crunch.

Conclusion

This Buffalo Chicken Tater Tot Casserole Recipe brings together everything we love about buffalo chicken and crispy tater tots in one wildly satisfying bake—creamy, tangy, and impossibly crunchy on top. With a few smart moves (pre-crisp the tots, don’t cover while baking, finish under the broiler), you’ll lock in that golden crown every time. It’s weeknight-easy, tailgate-worthy, and endlessly customizable—swap cheeses, dial the heat up or down, and add your favorite mix-ins without losing the signature flavor.