Bbq Chicken Tater Tot Casserole Food

CHICKEN TATER TOT CASSEROLE (EASY & CHEESY)

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.

CHICKEN AND TATER TOT CASSEROLE

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.

CHEESY CHICKEN AND TATER TOT CASSEROLE

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.

BBQ CHICKEN TATER TOT SKILLET

Steps:

• Preheat oven to 425 degrees.
• Prepare the chicken breasts: Place the chicken breasts on a cutting board and cover with plastic wrap. Pound the chicken with a meat mallet until each piece is of even thickness, about 1 - 1 1/2 inch thick. Season both sides of the chicken with salt and pepper (a few pinches of each).
• Cook the bacon over medium heat until crispy. Remove the bacon, reserving the fat, and transfer to a plate lined with paper towels. Drain off some of the fat, leaving about 1 tablespoon in the pan. Add the chicken breasts to the pan and cook through, about 8-10 minutes. Remove the chicken from the pan and set aside.
• Add the onion, garlic, and peppers to the pan. Cook them until the soften, about five minutes. While the veggies are cooking, shred the chicken.
• Add the chicken stock to the pan with the veggies and bring it to a boil. Scrape all the browned bits off the bottom of the pan. Add the oregano and salt and stir. Sprinkle the flour over the top of the veggies and stir until the mixture thickens. Add the shredded chicken to the pan and stir it all to combine.
• Add the BBQ sauce to the pan and stir to combine. Turn the heat off and top the BBQ chicken with the shredded cheese. Top the cheese with the frozen tater tots. Sprinkle the crispy bacon over the top.
• Transfer the skillet to the oven and bake for 20-25 minutes, or until the dish is bubbling and the tater tots are hot and baked through. Garnish with chopped parsley before serving.

CAROLYN'S CHICKEN TATER TOT® CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes.
• Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined.
• Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top.
• Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.

BBQ CHICKEN TATER TOT CASSEROLE RECIPE

Steps:

• This "recipe" couldn't be easier. Preheat your oven to 350 degrees. Toss your chicken in a 9×11 baking dish. Pour in some bar-b-que sauce and stir it around. Add more if you need to until the chicken is good and coated. Spread the chicken out so that it covers the bottom of the dish. Top the bar-b-que chicken with tater tots. Top the tater tots with cheddar cheese. Pop it in the oven and bake for about 30 minutes, or until the tater tots are browned and cooked through.