Chicken Tater Tot Casserole
A warm and filling casserole combining creamy chicken, vegetables, and crispy tater tots, perfect for any family dinner.
Equipment
- Large Pot
- 9 x 13-inch oven-safe casserole dish
Ingredients
- 1 1/2 cups chopped onion about 1 large onion
- 4 cups shredded rotisserie chicken skin and bones discarded
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt or to taste
- 4 tablespoons all-purpose flour
- 16 ounces frozen peas & carrots
- 2 1/2 cups chicken broth
- 1 1/4 cups full-fat sour cream at room temperature
- 24 ounces frozen tater tots about 5 1/2 cups
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the onion finely and shred the rotisserie chicken into bite-sized pieces.
- Melt butter in a large pot over medium-high heat. Add chopped onion, thyme, black pepper, garlic powder, and salt. Stir for 3-4 minutes until the onion is translucent.
- Add frozen peas and carrots to the pot, cooking for another 3-4 minutes while stirring.
- Sprinkle flour over the vegetables and cook for 1 minute. Gradually add chicken broth, stirring constantly. Bring to a gentle boil, then reduce heat and simmer for 3-4 minutes until thickened.
- Remove from heat and stir in shredded chicken and sour cream. Adjust seasoning as needed.
- Transfer the mixture to a 9 x 13-inch casserole dish and cover with tater tots in a single layer.
- Bake uncovered for 30-35 minutes until bubbly and tater tots are golden brown. Let rest for 10-15 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.