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Close up shot of chicken tater tot casserole in the casserole dish showing the layers
5 from 27 votes

Chicken Tater Tot Casserole

Chicken Tater Tot Casserole is loaded with chicken breast, veggies and a smooth and creamy sauce, topped with crispy tater tots melty cheese!
Author Diana
Servings 8 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 pounds (900g) chicken breasts cubed into bite-sized ½ inch pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion diced
  • 1 clove garlic minced
  • cup all purpose flour
  • ¾ cup (180ml) whole milk
  • 1 ½ cups (120ml) chicken stock or broth
  • 2 teaspoons dried thyme
  • 2 cups (300g) frozen mixed vegetables corn, carrots, peas
  • 32-ounce (900g) bag frozen tater tots
  • 8 ounces (225g) cheddar cheese shredded
  • 1 tablespoon chopped fresh parsley chopped

Instructions

  • Preheat oven to 350°F/180°C and grease a 9×13 inch casserole dish with cooking spray.
  • Season the chicken with salt and pepper.
  • Heat olive oil in a skillet, and melt butter. Add the chicken and cook until cooked through, then remove from the pan onto a plate (the chicken won’t get browned and that’s fine).
  • Add onion and garlic, and cook until the onion is translucent.
  • Add flour, and cook it for 1 minute then add milk, and gradually add the stock. Use a whisk or a spatula and stir until you get a sauce that’s the same consistency as heavy cream. Season with thyme, and add mixed vegetables and return the chicken and stir.
  • Transfer the mixture to a 9x13 pan, and arrange the tater tots on top.
  • Bake for 30-40 minutes or until the tater tots are crispy, then sprinkle the cheese on top and place under the broiler for a few more minutes. Allow to cool on a cooling rack for 15 minutes before serving. Garnish with chopped parsley.

Notes

  • If you’re short on time, buy a cooked rotisserie chicken or use leftover chicken to shred into the casserole. 
  • Do not thaw your tater tots. You want to keep them frozen otherwise they may become mushy.
  • If you can, grate your own cheese instead of using pre-shredded packaged cheese. Freshly grated cheese from a block of cheese will melt better than pre-shredded which is covered with an anti-caking agent.
  • Storing: Cover your leftovers tightly and store them in the refrigerator for up to 3 days. To freeze it, cover it in plastic wrap and then aluminum foil to avoid freezer burn. Make sure to wrap it tightly. Store it in the freezer for up to 2 months. Thaw in the fridge overnight. To reheat, put portions of the casserole on a microwave-safe dish and heat until warmed through. If you want to crisp up the tater tots again, place the casserole leftovers in an oven-proof dish and bake in a 350°F/180°C oven for 30 minutes.

Nutrition

Calories: 570kcal | Carbohydrates: 45g | Protein: 37g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1081mg | Potassium: 948mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2768IU | Vitamin C: 16mg | Calcium: 274mg | Iron: 2mg