Chicken Tater Tot Casserole
Want to try a tater tot casserole with chicken? This simple, delicious chicken tater tot casserole recipe is the perfect comfort food recipe.
Equipment
- 9 x 13" Baking Dish This classic Pyrex 9 x 13" glass baking dish is a must-have tool in every kitchen!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 2 (10.5 oz. cans) cream of chicken soup
- 1/2 cup milk skim, 2% or whole milk can be used
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups pre-cooked chicken diced or shredded
- 1 (16 oz. pkg.) frozen peas and carrots thawed
- 1 (8 oz. pkg.) shredded cheddar cheese divided
- 1 (32 oz. pkg.) frozen tater tots
Instructions
- Preheat oven to 400 degrees. Lightly spray a 9 x 13" baking dish with non-stick spray. Set prepared baking dish aside.
- In a mixing bowl, combine the soup, milk, salt and pepper until combined. Add in the chicken and thawed peas and carrots. (Frozen peas and carrots can be microwaved for 2-3 minutes until no longer frozen.) Stir ingredients together until well coated in the soup mixture.
- Pour the chicken and soup mixture into the prepared baking dish. Spread evenly with a rubber scraper into the bottom of the pan. Top the chicken mixture with 1 1/2 cups of the shredded cheese, reserving the remaining 1/2 cup for topping the casserole. On top of the cheese layer, add on the package of frozen tater tots into an even layer. (Tots don't need to be thawed.)
- Bake the casserole for 28-30 minutes or until the tater tots are golden brown. Remove from oven and sprinkle on the remaining 1/2 cup of shredded cheese on top of the tater tots. Bake for another 5 minutes until the cheese is melted.
- Remove from oven and let cool for 5-10 minutes before serving.
Notes
Storage: Store baked and cooled casserole in the pan covered with press-and-seal wrap refrigerated. Casserole can also be stored in individual containers refrigerated. Kept refrigerated, casserole will keep for up to 5 days.
Freezing: Casserole can be prepped and frozen in aluminum freezer pans. Cover top with press-and-seal wrap and aluminum foil. Kept frozen, casserole will keep for up to three months. Thaw casserole completely before baking.
Nutrition
Serving: 1gCalories: 299kcalCarbohydrates: 1gProtein: 17gFat: 3gSaturated Fat: 14gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 2gCholesterol: 51mgSodium: 196mgPotassium: 310mgFiber: 0.03gSugar: 1gVitamin A: 74IUVitamin C: 1mgCalcium: 30mgIron: 0.3mg
Tried this recipe?Let us know how it was!