1. Preheat your oven to 375°F (190°C). This temperature helps crisp the tater tots while letting the filling bubble up nicely.
2. In a large bowl, combine the shredded chicken, ranch seasoning mix, sour cream, mayonnaise, garlic powder, black pepper, and frozen mixed vegetables (if using). Stir until everything is well coated. This creamy mixture is where the magic happens — it’s like the kind of comforting sauce Mama Lu would make without fuss.
3. Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Spread the chicken mixture evenly into the dish. I find spreading it gently with the back of a spoon works best, like smoothing out dough for biscuits.
4. Sprinkle 1½ cups of shredded cheddar evenly over the chicken layer. This cheesy layer is the heart of the bake — it melts into pockets of golden goodness.
5. Arrange the frozen tater tots in a single layer on top of the cheese. Don’t worry about the tots sticking together; the heat will crisp them up beautifully.
6. Sprinkle the remaining ½ cup of cheddar cheese over the tater tots for extra cheesy crunch.
7. Bake uncovered for 35 to 40 minutes, until the tater tots are golden brown and crispy, and the filling is bubbly. You’ll want to peek in around 30 minutes to make sure the edges aren’t browning too quickly.
8. Once out of the oven, let the bake rest for about 5 minutes before serving. This little wait helps everything settle and makes cutting easier.
9. Garnish with fresh parsley or chives if you like, adding that fresh scent and color that reminds me of Mama Lu’s garden herbs.

One tip I learned from years of kitchen experiments is to resist the urge to stir once the tots go on top. Letting them crisp undisturbed is the key to that perfect contrast of textures.