CHICKEN TATER TOT CASSEROLE (EASY & CHEESY)
This chicken tater tot casserole is perfect for a busy weeknight. It has all the makings for a quick, easy, tasty recipe for your family - just when you need it most!
Provided by Savory With Soul
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- In a large bowl, add chicken, vegetables, cream soup, 1/2 cup cheese, black pepper, and paprika. Mix with a spoon to incorporate all ingredients.
- In a 9 x 9 pan, pour in the chicken/vegetable mixture, spreading to make it even.
- Top with the tater tots one at a time, placing side by side.
- Cook uncovered for 25 minutes or until tater tots are browned.
- Top with remaining 1/2 cup cheddar cheese and cook 5 more minutes to melt.
- Serve right away.
Nutrition Facts : Calories 595 kcal, Carbohydrate 51 g, Protein 32 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 99 mg, Sodium 1522 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
CHICKEN AND TATER TOT CASSEROLE
Pulsing potato tots in a food processor keeps their crispy texture and turns them into a crunchy topping in this Chopped Dinner Challenge recipe for pot pie.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.
- Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.
TATER TOTS(R) CASSEROLE
Quick and easy casserole everyone will love.
Provided by barryzimm
Categories Tater Tots® Casserole
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper. Stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9x13-inch baking dish. Layer tater tots evenly over the ground beef mixture; top with Cheddar cheese.
- Bake until tater tots are golden brown and hot, 30 to 45 minutes.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 16.9 g, Cholesterol 65.1 mg, Fat 23.8 g, Fiber 1.3 g, Protein 18.5 g, SaturatedFat 10.2 g, Sodium 700.2 mg, Sugar 1 g
CHEESY CHICKEN AND TATER TOT CASSEROLE
This spin on a classic Midwestern ''hotdish'' taps into taco seasonings and ingredients and builds them into a satisfying skillet casserole. Potato tots and lots of luscious cheese make it a crowd-pleaser.
Provided by Catherine McCord
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl; leave the juices and as much oil as possible in the skillet.
- Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Sprinkle the flour over the top and stir to combine. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Add the cream cheese and stir until smooth. Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Remove from the heat.
- Add the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.
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