Cheesy Chicken Tater Tot Casserole
Cheesy Chicken Tater Tot Casserole checks all of the boxes with creamy chicken, mixed veggies, and crispy tater tots on top!
Servings: 8
Calories: 347kcal
Ingredients
- 2 cups rotisserie chicken (shredded)
- 2 cups frozen mixed vegetables (thawed to room temperature)
- 1 (10.5) ounce can cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- ¼ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 2 cups Colby Jack cheese (shredded)
- 1 (28) ounce package frozen tater tots
Instructions
- Preheat the oven to 375°F. Grease a 13 x 9 inch baking dish.
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, sour cream, milk, grated parmesan, garlic powder, onion powder, basil, salt, and pepper. Mix well.
- Stir in the shredded Colby Jack cheese and mix well. Spread the mixture evenly in the prepared baking dish.
- Arrange the frozen tater tots in a single layer over the chicken mixture, covering it completely.
- Bake the casserole in the preheated oven for 35-40 minutes, or until the tater tots are golden brown and crispy, and the casserole is heated through and bubbly.
- Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Notes
To Make Ahead: Assemble the dish, but don't bake it. Cover it tightly with aluminum foil and refrigerate for up to 1 day or freeze for up to 3 months. If frozen when ready to cook, thaw it in the refrigerator overnight and bake as directed.
Storing Leftovers: store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until cooked to an internal temperature of 165ºF.
Nutrition
Calories: 347kcal | Carbohydrates: 10g | Protein: 28g | Fat: 22g | Saturated Fat: 11g | Sodium: 788mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin C: 5mg | Calcium: 316mg | Iron: 1mg