Let Me Tell You About Chicken Tater Tot Casserole…
Okay, so last Tuesday I’m standing in the kitchen, mind whirring, and just staring at a pack of chicken breast, a bag of tater tots, and a bunch of cans. And—no joke—I suddenly remembered those potluck days in our old church basement where every dish seemed like a vague threat to my arteries. The Chicken Tater Tot Casserole though? Always vanished before you could grab seconds. It was my Mom’s go-to back when she’d lost track of the grocery list (and occasionally, her sanity). Now, whenever the weather gets that stubborn grey feeling, I just find myself craving this casserole. It’s basically edible therapy, with cheese. Also, if you’re looking for fancy, you are barking up the wrong spud.
Why I Keep Making This (Even When I Don’t Have To)
I make this when the whole house smells of rain—can’t really explain why, but there’s this invisible switch in my brain. My family goes absolutely bonkers for it (even my picky nephew, who lives mostly off bagels and chicken nuggets). It’s the only thing I can bake, burn slightly on one edge, and still hear “Best dinner ever!” Sure, getting the tots perfectly golden is a pain, but on the nights when laundry and life feel endless, that crispy top fixes everything (almost). Oh, and there’s always enough for leftovers (not that it ever gets that far…)
Here’s What You’ll Need (and What I’ve Used When I Ran Out of Stuff)
- 2-3 chicken breasts, cooked and cubed (sometimes I just grab a rotisserie chicken—no judgment)
- 1 medium can cream of chicken soup (or mushroom if you’re bold—I had to once when I ran out, didn’t hate it!)
- 1 to 2 cups shredded cheddar cheese (honestly, any melt-y cheese works, my grandma swore by Colby Jack)
- 1 bag of frozen tater tots (28 oz., but honestly I don’t count—I use whatever mostly fills the dish)
- 1 cup frozen peas and carrots (or just peas, or the sad bag you forgot in the freezer)
- 1/2 cup milk (eyeballing is okay; a little less, a little more, you do you)
- 1/2 onion, diced small (optional, but adds lovely zing)
- Salt and pepper (my only constants in life)
- Dash of garlic powder or paprika if that’s your thing, or skip it—no big deal
How I Actually Make It (Cobwebs and All)
- Preheat your oven to about 375°F. (Sometimes I do 400 if I want the tater tots even crispier. Is it sacrilege? Maybe.)
- Grab a 9×13″ baking dish and give it a quick spray with non-stick. Or just smear a little butter with your fingers if you’re old school (or out of spray, looking at you, Monday nights).
- Mix up your cream of chicken soup, milk, and cheese (save a large handful back for the top, trust me). Stir in your chicken, peas and carrots, onion, and a couple pinches of salt and pepper right in the dish. Less mess. You can mix in a bowl if you’re feeling civilized. And this is where I usually sneak a taste.
- Arrange the tater tots on top in a single layer (but I’ve totally dumped them in haphazardly when tired, and it’s still good). Sprinkle the rest of that cheese over everything.
- Bake, uncovered, for 40-50 minutes. If you like checks notes drama, broil for the last 2-3 minutes watching like a hawk because those cheese bubbles go from perfect to Welp, extra texture in no time flat.
- Let it sit, bubbling, 10-15 minutes before serving. Looks a bit strange at this stage—go with it! Always tastes better than it looks coming out of the oven, anyway.
Honestly Useful Notes (I Found These Out the Hard Way)
- I tried using low-fat cheese once. Don’t. Unless you want a lesson in disappointment.
- I’ve forgotten to defrost peas and carrots before; just toss ‘em in frozen, it’s fine.
- Tater tots on the bottom? Soggy city. Always on top if you ask me.
So Many Variations, Some Better Than Others
- Swapped in ground turkey once—still really delicious, little less rich though.
- Threw in a handful of leftover cooked broccoli; surprised the kids didn’t even notice (ha!).
- Tried using nacho cheese soup instead of chicken soup. Would not recommend. Learned my lesson.
- Oh, and for more spice, tossing a chopped jalapeño in there can be fun—if you like a bit of a kick.
Equipment Stuff You Need (& My “Oops, Improvise!” Moments)
- 9×13 inch casserole dish (I’ve used two smaller ones when I couldn’t find the big one buried under the sink. Works, mostly.)
- Mixing bowl (or, just swirl it all together in the casserole if nobody’s watching)
- Oven. Or, if you’re unhinged, I’ve heard of people doing this in a slow cooker, but don’t ask me for timing—never got that brave myself
Keeping & Reheating (But Good Luck With Leftovers)
Honestly, in my house, it rarely lasts beyond the next day. But, if you do have leftovers, cover and pop the casserole in the fridge—it holds up happily for 2-3 days. Microwave or oven reheat, both are fine. Don’t expect the tater tots to stay as crisp, but I weirdly love the softer texture the next day. On second thought, the flavor’s even better after a little rest—like chili, but cheesier.
How We Serve It (And a Random Sidenote)
I usually dish this up with a crisp green salad—partly so I can feel virtuous, mostly for the crunch. Sometimes, when it’s a “just us” night, we eat it right out of the pan in front of the TV. My Uncle Bob used to douse his in hot sauce, which is apparently the “right way” if you ask him (nobody does, but he tells us anyway). Also—slightly off-topic—this casserole pairs frighteningly well with applesauce on the side? Try it, you’ll see.
Hard-Learned Pro Tips (Read These, Trust Me)
- I once rushed the cooling time, and my slice slumped all over the plate—tasted the same, looked…not great. Wait that 10-15 min.
- If you want really crunchy tots, use convection if you’ve got it, and don’t overdo the sauce.
- Season as you go. Undersalted casserole is the culinary equivalent of socks with holes.
Questions I Actually Get About This Recipe
Can I make this ahead? Oh absolutely, and sometimes it’s even tastier the next day. Just assemble, cover, and stash in the fridge until ready to bake. Add ~10 min to baking time if it’s coming straight from the fridge.
Can I freeze it? Yup! I’ve done this after assembling (before baking) but did find the tater tots were a wee bit mushy when reheated. Still, very edible, no real complaints.
What veggies can I swap? Just about anything. Green beans, corn, or even spinach (though one time mine turned the casserole a rather suspicious color, still tasted great though!).
I’m out of cream of chicken soup—any hack? Actually, I find it works better if you mix sour cream and a little chicken broth, or you can checkout this condensed soup substitute I’ve bookmarked.
Is this healthy? Errr… probably not, but for comfort food, moderation is key. Makes up for a rough week.
Any tricks for perfect tots? Preheat the oven really well, and don’t crowd the tots. Oh, and I mentioned it earlier but give them a quick broil at the end—seriously. Makes all the difference (just don’t walk away, learned that the hard way).
For more easy, real world recipes, I sometimes wander over to Simply Recipes when my brain draws a blank, or if you want the deep dive into tater tot lore give Southern Living a look.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (12 oz) evaporated milk
- 2 cups frozen peas and carrots
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 bag (32 oz) frozen tater tots
- Salt and black pepper, to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
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2In a large bowl, combine shredded chicken, cream of chicken soup, evaporated milk, frozen peas and carrots, garlic powder, onion powder, salt, and pepper.
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3Stir in 1 cup of shredded cheddar cheese, and mix until well combined.
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4Spread the chicken mixture evenly in the prepared baking dish.
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5Arrange tater tots evenly over the chicken mixture in a single layer.
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6Sprinkle the remaining cup of cheddar cheese over the tater tots. Bake for 40–45 minutes, or until the casserole is bubbly and tater tots are golden and crispy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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