Chicken Fajita Tater Tots Casserole Food

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CHICKEN FAJITA CASSEROLE



Chicken Fajita Casserole image

I found a recipe on Recipezaar.com called "Gringo Casserole" which was very good, but I got the idea to make it more like my favorite Mexican dish; chicken fajitas. My whole family loves this dish and it's very easy to make.

Provided by Robyn from the dese

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

3 boneless chicken breasts
1 small white onions or 1 small yellow onion, chopped
1 tablespoon garlic, minced
1 red bell pepper, chopped or sliced
1 green bell pepper, chopped or sliced
1 yellow bell pepper, chopped or sliced
3 tablespoons oil
1 can tomatoes and green chilies
2 cans cream of chicken soup, fat free is fine
1/2 package flour tortilla
1 lb monterey jack cheese, shredded

Steps:

  • Boil breasts for 20 minutes or until thoroughly cooked.
  • chop chicken into chunks and set aside.
  • Saute onions, garlic, peppers, salt& black pepper over medium heat until tender.
  • Mix soup, tomatoes-chile& chicken in large bowl.
  • Tear tortillas into fourths.
  • Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then top with layer of cheese.
  • Repeat as needed until dish is full to top.
  • Bake at 350 for 35 minutes.

CHICKEN FAJITA TATER TOTS™ CASSEROLE



Chicken Fajita Tater Tots™ Casserole image

This cheesy, creamy, South-of-the-border casserole is packed with chicken, peppers and onions and topped with everybody's favorite: Tater Tots™ frozen potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
1 large onion, sliced
1 medium red bell pepper, cut into 1/4-inch strips
1 medium green bell pepper, cut into 1/4-inch strips
1 jalapeño chile, seeded, finely chopped
1 tablespoon Gold Medal™ all-purpose flour
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles
3 cups shredded cooked chicken
2 cups shredded Cheddar cheese (8 oz)
2 cups sour cream
1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
3 tablespoons chopped fresh cilantro leaves
1 cup Old El Paso™ Thick 'n Chunky medium salsa (from 16-oz jar)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, bell peppers and jalapeño chile; cook 3 to 4 minutes, stirring frequently, until vegetables are just crisp-tender. Add flour and taco seasoning mix. Cook 1 minute, stirring constantly. Stir in tomatoes and green chiles. Heat to simmering. Remove from heat; stir in chicken, 1 cup of the cheese and 1 cup of the sour cream.
  • Place half of the frozen potatoes in single layer in baking dish. Spoon chicken mixture on top. Top with remaining frozen potatoes, then remaining 1 cup cheese.
  • Bake 40 to 45 minutes or until casserole edges are bubbly and potatoes are lightly browned. Sprinkle with cilantro. Serve with salsa and remaining 1 cup sour cream.

Nutrition Facts : Calories 600, Carbohydrate 40 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 8 g, TransFat 1 g

CHICKEN AND TATER TOT CASSEROLE



Chicken and Tater Tot Casserole image

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

4 tablespoons unsalted butter
2 carrots, cut into 1/2-inch thick rounds
2 stalks celery, cut into 1/4-inch half-moons
1 onion, chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
4 cups shredded cooked chicken
3 cups frozen tater tots, thawed
1 teaspoon fresh thyme leaves

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.

CAROLYN'S CHICKEN TATER TOT® CASSEROLE



Carolyn's Chicken Tater Tot® Casserole image

This is a favorite go-to recipe for me that I usually have all the ingredients for in my kitchen and it tastes great.

Provided by Carolyn Coleman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 10

Number Of Ingredients 13

olive oil cooking spray
4 skinless, boneless chicken strips
1 (10.5 ounce) can chicken gravy
1 (10.5 ounce) can cream of chicken soup
1 cup evaporated milk
1 cup sage and onion stuffing mix (such as Pepperidge Farm®)
½ cup minced onion
2 teaspoons minced garlic
¼ teaspoon celery seed
1 pinch ground black pepper to taste
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
½ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 348.7 calories, Carbohydrate 34.3 g, Cholesterol 43.2 mg, Fat 17.8 g, Fiber 2.8 g, Protein 17.5 g, SaturatedFat 5.7 g, Sodium 926.6 mg, Sugar 3.9 g

MOM'S FAVORITE CHICKEN BAKE WITH TATER TOTS



Mom's Favorite Chicken Bake with TATER TOTS image

This chicken casserole made with ORE-IDA TATER TOTS is a family favorite because it's awesome. It's Mom's favorite because it's ridiculously easy to make.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 6

1/4 cup olive oil
1 pkg. (2 oz.) WYLER'S MRS. GRASS Onion Soup Mix
4 cups (1/2 of 32-oz. pkg.) ORE-IDA TATER TOTS
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb. small fresh mushrooms, cut in half
3/4 cup sliced carrots

Steps:

  • Heat oven to 450ºF.
  • Mix oil and soup mix until blended. Combine remaining ingredients in large bowl. Add oil mixture; mix lightly.
  • Spoon into shallow casserole sprayed with cooking spray.
  • Bake 30 min. or until chicken is done.

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

TATER TOTS CHICKEN CASSEROLE



Tater Tots Chicken Casserole image

Make and share this Tater Tots Chicken Casserole recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs chicken, ground
1 medium onion, chopped
1/4 teaspoon pepper
1/2 cup water
1 (10 3/4 ounce) can cream of mushroom soup
2 cups frozen mixed vegetables
1 lb frozen tater tots

Steps:

  • Preheat oven to 375°F.
  • In a non-stick skillet over medium heat, brown the ground chicken and the onion until the chicken is no longer pink.
  • Stir in pepper, water and mushroom soup and heat till bubbling.
  • Add frozen vegetables and stir cook until the vegetables are warm.
  • Pour the mixture into a 2 quart (2L) casserole. Arrange tater gems in a single layer on top of the chicken mixture. Bake, uncovered, for 40 to 45 minutes or until the tater gems are crisp and the chicken mixture is bubbling.

Nutrition Facts : Calories 929.5, Fat 55.7, SaturatedFat 16.2, Cholesterol 170.1, Sodium 1288.5, Carbohydrate 58, Fiber 7.9, Sugar 2.3, Protein 50.6

SHORTCUT CHICKEN FAJITA CASSEROLE



Shortcut Chicken Fajita Casserole image

Quick, easy, tasty chicken fajita casserole. Needed to make a meat entree for a small gathering and was tired of my regular baked chicken and rice.

Provided by smlchng70

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 5

1 serving nonstick cooking spray
2 (1 ounce) packages fajita seasoning mix
3 pounds skinless, boneless chicken breast halves
1 (1 pound) package frozen bell pepper and onion mix
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
  • Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.9 calories, Carbohydrate 9.8 g, Cholesterol 113.1 mg, Fat 9.5 g, Fiber 0.7 g, Protein 43.6 g, SaturatedFat 4.9 g, Sodium 801.6 mg

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