Chicken Tater Tot Casserole

Chicken tater tot casserole is a hearty, comforting dish made with tender chicken, a creamy, savory sauce, and a layer of crispy golden tater tots on top. Baked until bubbly and delicious, it combines creamy, cheesy flavors with a satisfying crunch, making it an easy family favorite for weeknight dinners. And it makes enough to easily serve a crowd.

I was looking for a way to use up some leftover rotisserie chicken and found this recipe awhile back. I’ve made quite a few changes to the original and I believe those changes take this dish to a whole new level. I’m sure once you try it you will think so too. And I know your family is going to love it. Especially the kids! Because what kiddo doesn’t like tater tots? Right?

• It’s easy to make and feeds a crowd.
• Uses simple ingredients you may already have on hand.
• Great for tossing together when you need something quick to bring to a party or to serve for dinner. Just add a side salad and you’re ready to go.
• It’s kid friendly and even your pickiest eaters will gobble it up.

• Chicken: Cooked, cubed chicken works best for this recipe. It’s a great way to use up rotisserie chicken or any leftover chicken you have sitting in the fridge.
• Vegetables: Onion; celery; frozen package of peas, corn, and carrots; and frozen Tater Tots
• Soups: You’ll need 2 cans of condensed cream of chicken soup, undiluted.
• Dairy: Milk and butter.
• Cheddar Cheese: I prefer to grate my own, but when in a hurry, I just use a bag of already shredded cheese. It’s good either way.
• Seasonings: All you need is a bit of dried thyme, garlic powder and pepper.

• Soups: Try using one can of cream of chicken soup and one can of condensed cheddar cheese soup. They come together to create a thick, rich, cheesy consistency for the filling.
• Milk: I tend to use 2% to reduce the calories. However whole milk works well too. It provides a more thick consistency.
• Tater Tots: If you want a crispier topping, I would recommend you bake the tots separately (according to their package directions) while you make the filling. Once the filling has baked in the casserole dish for 25-30 minutes, add the tots, sprinkle with cheese and bake an additional 5 minutes or until the cheese is melted.
• Pan size: This recipe makes two 8×8 inch square pans with 6 servings each. Or make one big 8×12 or 9×13 pan.
• Freezing: Cover and freeze one casserole for up to 3 months. When ready to make, remove from freezer 30 minutes before baking (do not thaw). Sprinkle with 1/2 cup cheese. Cover and bake at 350 degrees F until heated through, 1 1/2 to 1 3/4 hours.

Adapted from Taste of Home

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Chicken Tater Tot Casserole

Recipe by Janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Casserole, Kid Friendly, DinnerCuisine: AmericanDifficulty: Easy

Chicken tater tot casserole is a hearty, comforting dish made with tender chicken, a creamy, savory sauce, and a layer of crispy golden tater tots on top. Baked until bubbly and delicious, it combines creamy, cheesy flavors with a satisfying crunch, making it an easy family favorite for weeknight dinners. And it makes enough to easily serve a crowd.

Servings

Adjust servings

+

–

12

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

374

kcal

Total time

55

minutes

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 2 cans (10 3/4 oz each) 2 condensed cream of chicken soup, undiluted

• 1/2 cup 1/2 2% milk

• 1/4 cup 1/4 butter, cubed

• 1 medium 1 sweet onion, diced

• 3 stalks 3 celery, chopped

• 3 cups 3 cubed cooked chicken

• 1 package (16 oz) 1 frozen peas, corn and carrots, thawed

• 2 cups 2 shredded cheddar cheese, divided

• 1 package (32 oz) 1 frozen Tater Tots

• 2 teaspoons 2 dried thyme

• 1 1/2 teaspoon 1 1/2 garlic powder

• 1/2 teaspoon 1/2 ground black pepper

Directions

• Preheat oven to 400 degrees F.
• In a large saucepan, melt the butter and saute the onion and celery over medium heat for 2-3 minutes, until tender.
• Stir in soup and milk. Continue to cook until heated through, about 3 minutes. Remove from heat.
• Stir in chicken, thawed vegetable (peas, corn and carrots), and 1 1/2 cup cheese.
• Transfer to a greased 8×12 or 9×13 baking pan. Top with Tater Tots.
• Bake 25-30 minutes, until bubbly. Sprinkle with 1/2 cup cheese; bake until cheese is melted, about 5 minutes longer.

Notes

• Tater Tots: If you want a crispier topping, I would recommend you bake the tots separately (according to their package directions) while you make the filling. Once the filling has baked in the casserole dish for 25-30 minutes, add the tots, sprinkle with cheese and bake an additional 5 minutes or until the cheese is melted.
• Pan size: This recipe makes two 8×8 inch square pans with 6 servings each. Or make one big 8×12 or 9×13 pan.
• Freezing: Cover and freeze one casserole for up to 3 months. When ready to make, remove from freezer 30 minutes before baking (do not thaw). Sprinkle with 1/2 cup cheese. Cover and bake at 350 degrees F until heated through, 1 1/2 to 1 3/4 hours.

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