Description

A hearty and comforting chicken tater tot casserole made with tender cooked chicken, crispy tater tots, creamy homemade sauce, vegetables, and melted cheddar cheese. It’s an easy family-friendly dinner that’s perfect for weeknights, meal prep, and using leftover chicken.

Ingredients

Scale

3 cups cooked shredded or cubed chicken
32 oz frozen tater tots
2 tablespoons butter
½ cup finely chopped onion
2 tablespoons all-purpose flour
1½ cups chicken broth
½ cup sour cream
¼ cup mayonnaise
1½ cups shredded cheddar cheese, divided
1 cup frozen peas, corn, carrots, or mixed vegetables, thawed and drained
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme, optional
½ teaspoon paprika, optional
1 tablespoon chopped fresh parsley or green onions, optional

Instructions

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
If using frozen vegetables, thaw and drain them well. Shred or cube the cooked chicken and set aside.
Melt the butter in a large skillet over medium-high heat. Add the chopped onion and cook for 5–6 minutes, until softened and fragrant.
Sprinkle the flour over the onions and stir continuously for about 2 minutes to cook the flour.
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring to a gentle boil and cook until the sauce thickens.
Reduce the heat and whisk in the sour cream and mayonnaise. Season with salt, black pepper, and optional thyme and paprika.
In a large bowl, gently combine the cooked chicken, vegetables, and most of the tater tots with the creamy sauce. Reserve enough tater tots for the top layer.
Spread the mixture evenly into the prepared baking dish.
Sprinkle about 1 cup of cheddar cheese over the casserole. Arrange the remaining tater tots evenly over the top.
Bake uncovered for 20–25 minutes, until the casserole is bubbling and the tater tots are golden and crisp.
For an extra-crispy topping, broil for 2–3 minutes, watching carefully to prevent burning.
Remove from the oven and let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or green onions if desired.

Notes

Use cooked chicken, such as rotisserie chicken or leftover roasted chicken.
Do not use raw chicken in this recipe, as the casserole is designed around pre-cooked chicken.
Drain vegetables thoroughly to prevent the casserole from becoming watery.
Greek yogurt can replace sour cream, while additional mayonnaise can be used if desired.
Try Monterey Jack, mozzarella, Swiss, or pepper Jack instead of cheddar.
Add bacon or cooked sausage for extra savory flavor.
For a spicy version, add cayenne pepper or diced jalapeños.
For gluten-free preparation, use a gluten-free flour blend and verify that packaged ingredients are certified gluten-free.
Refrigerate leftovers in an airtight container for 3–4 days.
Freeze for 2–3 months in a freezer-safe container, wrapped tightly to prevent freezer burn.
To make ahead, assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Thaw a frozen unbaked casserole overnight in the refrigerator before baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner, Casserole, Comfort Food
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole
Calories: 475 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 75 mg

Keywords: tater tot casserole with chicken, chicken tater tot casserole, chicken casserole, easy tater tot casserole, cheesy chicken casserole, comfort food casserole