My Classic Chicken Tater Tot Bake

 

 

My Classic Chicken Tater Tot casserole is a warm and creamy comforting weeknight bake made with tender rotisserie chicken, a rich sauce, melted cheese, and a crispy layer of frozen tater tots on top. I make it like my mom used to make it with no cream of chicken or mushroom soup. Instead, I thicken it with flour and cream for the most delicious homemade taste. Using a rotisserie chicken and a bag of frozen veggies makes this quick and easy in less than an hour!

 

 

 

 

 

 

 

 

 

 

 

 

My Classic Chicken Tater Tot Bake

1 large chopped onion

4 cups shredded rotisserie chicken

4 tablespoons unsalted butter

1 ½ teaspoons dried thyme

1 teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon or to taste

4 tablespoons all-purpose flour

16 ounce bag of frozen veggies

2 ½ cups chicken broth/stock

1 ¼ cup heavy whipping cream (or more)

24 ounces frozen tater tots (about 5 ½ cups)

 

Preheat the oven to 375 degrees. Chop the onion, set aside. Shred the rotisserie chicken into bite-sized pieces.  Add the butter to a large pot or skillet and set to medium-high heat. Add the butter and allow to melt. When the butter is completely melted, add the chopped onion, dried thyme, black pepper, garlic powder, and salt. Cook, stirring frequently, for about 3 - 4 minutes, or until the onion is translucent.

 

 

 

 

 

 

 

 

 

 

 

 

Add in the frozen vegetables and continue to cook, stirring frequently, for 3 - 4 minutes. Sprinkle the flour over the vegetables. Stir and cook for 1 more minute.

 

 

 

 

 

 

 

 

 

 

Pour in the chicken broth or stock. Stir well to combine, using the wooden spoon to scrape up any bits that may have stuck to the bottom of the pot. Turn the heat up to high to bring the mixture to a boil, then reduce the heat as needed to maintain a gentle boil. Gently boil the mixture for 3 - 4 minutes, stirring occasionally, or until the broth/stock is thickened and has reduced slightly. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turn off the stove and remove the pot from the hot burner. Add in the shredded chicken and stir to combine. Stir in heavy cream and taste for seasoning. Allow to simmer for the next 10 minutes until sauce is thick and creamy.  Pour the casserole mixture into a 9 x 13-inch oven-safe pan or casserole dish. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover the top of the casserole with cheese. I used cheddar but Monterrey Jack is also delicious as is Swiss.  

 

 

 

 

 

 

 

 

 

 

 

 

Cover with the frozen tater tots. Bake the casserole, uncovered, in the preheated oven for 30 - 35 minutes, or until the casserole is bubbly and the tater tots are golden brown.

 

 

 

 

 

 

 

 

 

For a thicker consistency, let the casserole rest for 10 - 15 minutes before serving.

 

 

 

 

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