Tater Tot Chicken Veggie Casserole
Equipment
- 1 9x13 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 9x13-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
For the crispiest top, preheat a sheet pan in the oven and assemble the casserole on it to help crisp the bottom layer of tots, or par-bake the tots for 10 minutes before topping the casserole. Use rotisserie chicken to save time, or swap in cooked turkey or leftover roast chicken. If using raw vegetables instead of frozen, sauté them briefly to remove excess moisture. You can substitute cream of mushroom soup for a deeper flavor or make a quick homemade sauce with 2 tablespoons butter, 2 tablespoons flour, and 1 cup broth plus 1/2 cup milk. Season to taste after baking, as saltiness varies with soup and cheese. For freezer prep, assemble up to step 6, wrap tightly, freeze up to 2 months, and bake from frozen at 375°F for 60–70 minutes, covering with foil if browning too fast.
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