Imagine pulling a bubbling casserole from the oven, the tater tots on top burnished golden and crackly, cheddar melting into crisp ridges, and a cozy, savory aroma of roasted onion, garlic, and thyme drifting through the kitchen.
Picture warm, creamy chicken and tender vegetables tucked beneath that crunchy lid—comfort you can hear, smell, and spoon onto a plate.
This casserole matters to me because it’s the kind of meal that gathers everyone to the table without fuss, a gentle fix for long days when you need something both soothing and satisfying.
It’s perfect for busy weeknights when time is tight, for Sunday suppers when you want seconds, and for potlucks where a crowd-pleaser is nonnegotiable.
One hectic evening after late practices and emails, this baked up while we reset the living room; dinner was on time, delicious, and stress-free.
This casserole includes chicken along with plenty of veggies, so while it’s not vegetarian, it’s a hearty family favorite packed with flavor.
Why You’ll Love It
- Delivers cozy, creamy comfort with crispy tater tot crunch
- Uses pantry staples for easy, budget-friendly weeknight dinners
- Preps fast with rotisserie chicken or leftover poultry
- Packs in veggies without sacrificing kid-friendly appeal
- Freezes beautifully for make-ahead, stress-free meals
Ingredients
- 3 cups cooked chicken breast, shredded — rotisserie works great for speed
- 2 cups frozen mixed vegetables, thawed and drained — pat dry to reduce sogginess
- 1 small yellow onion, diced — aim for even, small dice
- 2 cloves garlic, minced — fresh cloves give best aroma
- 1 can (10.5 ounces) condensed cream of chicken soup — low-sodium if preferred
- 1/2 cup sour cream — full-fat for creamier sauce
- 1/2 cup chicken broth — unsalted to control seasoning
- 2 cups shredded cheddar cheese, divided — sharp cheddar for punch
- 1 teaspoon kosher salt — adjust to taste after baking
- 1/2 teaspoon black pepper — freshly ground if possible
- 1/2 teaspoon paprika — adds color and mild warmth
- 1/2 teaspoon dried thyme — crush between fingers to release oils
- 1/4 teaspoon garlic powder — layers savory flavor
- 1/4 teaspoon onion powder — boosts depth
- 1 bag (28–32 ounces) frozen tater tots — keep frozen for crispness
- 1 tablespoon unsalted butter — for sautéing onion
- 1 tablespoon olive oil — prevents butter from burning
- 2 tablespoons sliced green onions, for garnish (optional) — add fresh bite at the end
Step-by-Step Method
Preheat Oven & Prep Dish
Heat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking. If aiming for extra-crispy tots, place an empty sheet pan in the oven to preheat. Gather all equipment and ingredients so assembly is efficient. Thaw mixed vegetables and drain well to reduce excess moisture in the casserole.
Sauté Aromatics
Warm olive oil and butter in a medium skillet over medium heat. Sauté diced onion for 3–4 minutes until translucent and soft. Stir in minced garlic and cook 30 seconds until fragrant. Remove from heat.
This step builds savory depth and prevents raw onion taste in the finished casserole.
Whisk the Creamy Base
Whisk condensed cream of chicken soup, sour cream, and chicken broth in a large mixing bowl until smooth. Eliminate lumps for even texture.
This creamy base binds the filling and keeps it moist. Adjust thickness with a splash more broth if needed, but keep it thick enough to support the tater tots.
Combine Filling Ingredients
Fold in sautéed onion-garlic mixture, shredded chicken, thawed mixed vegetables, 1½ cups cheddar, salt, pepper, paprika, thyme, garlic powder, and onion powder. Stir until evenly distributed.
Taste and adjust seasoning lightly, remembering cheese and soup add salt. Aim for a cohesive, scoopable mixture.
Spread Filling in Dish
Transfer the chicken-vegetable mixture to the prepared baking dish. Spread evenly into corners with a spatula to create a level surface.
A flat base helps the tater tots brown uniformly and keeps the casserole from baking unevenly. Smooth the top to prevent tots from tipping.
Arrange Tater Tots Tightly
Place frozen tater tots in a single, tight layer over the filling. Pack them closely to maximize crispness and coverage. Keep tots frozen for best texture.
For ultra-crisp results, par-bake tots on a hot sheet pan for 10 minutes first, then arrange on the casserole.
Bake Until Bubbling
Bake the casserole for 35–40 minutes. Look for golden-brown tots and bubbling edges around the filling. Rotate the dish once if your oven browns unevenly.
If the top is browning too quickly, tent loosely with foil. Make certain the center is hot and steamy before finishing.
Melt Cheese Topping
Sprinkle remaining ½ cup shredded cheddar evenly over the tots. Return the dish to the oven for 3–5 minutes, just until the cheese melts and turns glossy.
Avoid overbaking to preserve tot crunch. Remove from the oven promptly once melted.
Rest, Garnish & Serve
Let the casserole rest 5 minutes to set for cleaner slices. Garnish with sliced green onions for freshness and color, if desired.
Cut into squares and serve warm. Offer hot sauce or extra black pepper at the table. Store leftovers covered and refrigerate; reheat until hot and crisp.
Ingredient Swaps
- Chicken: use rotisserie chicken (time-saver), canned chicken (budget), cooked turkey or leftover roast (swap), or canned white beans/crumbled firm tofu for a budget-friendly vegetarian version.
- Condensed soup: swap with cream of mushroom or cream of celery; dairy-free use a condensed-style plant-based cream soup or a quick roux with plant milk and veggie broth.
- Sour cream: replace with Greek yogurt, cottage cheese (blended), or dairy-free sour cream.
- Cheese: use Monterey Jack, Colby, or pepper jack; for dairy-free, a meltable vegan cheddar.
- Tater tots: sub frozen hash browns or diced potatoes; sweet potato tots for a twist.
- Mixed vegetables: use any local frozen blend, fresh sautéed veggies (bell pepper, zucchini, corn), or canned veggies well drained.
- Seasonings: swap thyme/paprika for Italian seasoning, taco seasoning, or Cajun seasoning for regional flavor.
- Onion/garlic: use 1 teaspoon each onion and garlic powder if fresh isn’t available.
- Chicken broth: vegetable broth or bouillon + water (budget/availability).
You Must Know
Doneness • If the center isn’t bubbling: tent with foil and continue 8–12 minutes until you see steady bubbles around the middle and the tots read 200–205°F on an instant‑read; the filling thickens fully at that temp.
Troubleshoot • If the top is browning too fast before the filling heats through: move to a lower oven rack and cover loosely with foil; uncover for the last 5–7 minutes to re‑crisp.
Visual cue: tots should be deep golden, not dark brown.
Scale • For 8–10 servings: use a 12×18-inch pan, 4.5 cups chicken, 3 cups veggies, 1.5 cans soup, 3/4 cup sour cream, 3/4 cup broth, 3 cups cheese, and a 40–48 oz bag of tots; add 10–15 minutes to the cook time, checking for center bubbles.
Flavor Boost • For smokier depth: add 1/2–1 teaspoon smoked paprika and 1/2 cup cooked, diced bacon to the filling; finish with a drizzle (1–2 teaspoons) of hot honey over the melted cheese for a sweet‑heat contrast.
Make-Ahead • To assemble earlier in the day: keep the filling and tots separate up to 24 hours in the fridge; top with frozen tots right before cooking to preserve crunch, then add 5–10 minutes to account for the chilled filling (look for center bubbling).
Serving Tips
- Serve with a crisp side salad and tangy ranch or vinaigrette.
- Add a dollop of sour cream and sprinkle of green onions on top.
- Plate alongside steamed green beans or roasted broccoli for balance.
- Drizzle with hot sauce or buffalo sauce for a spicy kick.
- Pair with buttery dinner rolls to soak up creamy filling.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container 3–4 days.
Reheat at 350°F until hot and crispy.
Assemble up to step 6 a day ahead.
Cover and chill.
This casserole freezes well.
Wrap tightly and freeze up to 2 months.
Bake from frozen at 375°F for 60–70 minutes.
Cover with foil if browning too fast.
Reheating
Reheat gently.
Microwave covered portions at 50% power for 1–2 minutes, stirring halfway.
Oven: 325°F, cover and heat for 15–20 minutes until hot, then uncover to re-crisp.
Stovetop: use a skillet over low heat, cover, and add a splash of broth.
Midwestern Potluck Staple
Leftovers warm up like a charm, but this casserole really shines on a church-basement table next to crockpots of chili and Jell-O salad.
I bring it in a steaming 9×13, the cheddar bubbling, tots crackling like tiny drums.
You lift the lid and the room smells like butter, thyme, and Sunday comfort.
It’s the dish everyone recognizes, the pan that returns home empty, scraped clean with a plastic fork.
- I keep the tots extra crisp by par-baking; they stay golden even after travel.
- I garnish with green onions for a fresh snap against creamy chicken and veggies.
- I label the pan with ingredients for allergy-friendly sharing.
- I set out a serving spatula—big squares, crisp edges, cozy center, smiles all around.
Final Thoughts
Give this cozy Tater Tot Chicken Veggie Casserole a try and make it your own—swap in your favorite veggies, cheese, or even turkey.
Don’t forget to share your tweaks and how it turned out!
Frequently Asked Questions
Can I Make It Gluten-Free Without Condensed Soup?
Yes—you can. I whisk a quick gluten-free cream sauce: butter, rice flour, chicken broth, and milk, then season warmly. Use gluten-free tots. The casserole bubbles, smells cozy, and tastes silky, savory, and golden-crisp without condensed soup.
What Sides Pair Well for a Balanced Meal?
Pair it with a crisp lemon-dressed arugula salad, roasted green beans with almonds, and juicy tomato-cucumber salad. I’d pour sparkling water with citrus. For comfort, add honey-butter corn. Finish with fresh berries for brightness.
How Do I Prevent a Soggy Bottom Layer?
Preheat a sheet pan, then assemble and bake on it so heat kisses the bottom. I also par-bake tots 10 minutes, sauté fresh veggies to dry, and drain thawed ones. Hear that sizzle? Crispy bliss.
Can I Cook This in an Air Fryer?
Yes, in batches. I spread filling in a shallow, foil-lined pan, top with tots, and air fry at 360°F: 12–15 minutes, cheese on for 2–3. It emerges sizzling, crispy-topped, steamy, and fragrant.
What Wine or Beverage Pairs Best?
I’d pour a chilled Chardonnay or off-dry Riesling—creamy, apple-kissed sips that cut richness. Prefer bubbles? Brut Prosecco sparkles beautifully. Nonalcoholic: crisp apple cider or lemony iced tea, bright and invigorating against savory, cheesy, golden-brown comfort.
Tater Tot Chicken Veggie Casserole
Equipment
- 1 9×13 inch baking dish
- 1 large mixing bowl
- 1 Medium Skillet
- 1 Spatula
- 1 measuring cup set
- 1 Measuring spoons set
- 1 Whisk
- 1 sheet pan optional, for toasting tots
Ingredients
- 3 cup cooked chicken breast shredded
- 2 cup frozen mixed vegetables thawed and drained
- 1 small yellow onion diced
- 2 clove garlic minced
- 1 can condensed cream of chicken soup 10.5 ounces
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cup shredded cheddar cheese divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 bag frozen tater tots 28–32 ounces
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 tablespoon sliced green onions for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Warm the olive oil and butter in a medium skillet over medium heat, then sauté the diced onion for 3–4 minutes until translucent and stir in the minced garlic for 30 seconds.
- In a large mixing bowl whisk together the condensed soup, sour cream, and chicken broth until smooth.
- Stir in the sautéed onion and garlic, shredded chicken, thawed mixed vegetables, 1.5 cups shredded cheddar, salt, pepper, paprika, thyme, garlic powder, and onion powder until evenly combined.
- Spread the chicken-vegetable mixture evenly in the prepared baking dish.
- Arrange the frozen tater tots in a single, tight layer over the top of the filling.
- Bake for 35–40 minutes until the tots are golden and the filling is bubbling at the edges.
- Sprinkle the remaining 1/2 cup cheddar over the tots and bake 3–5 minutes more until melted.
- Remove from the oven and let the casserole rest for 5 minutes.
- Garnish with sliced green onions if using, slice into squares, and serve warm.
Notes
