Chicken Pot Tater Tot Hotdish Food

TATOR TOT CHICKEN POT PIE CASSEROLE

Steps:

• Heat 2 tablespoons butter in a large pot over medium-high heat. Add the chicken and cook for 7-10 minutes, stirring occasionally, until no longer pink. Remove chicken from the skillet and set aside.
• Melt remaining 4 tablespoons of butter in the same skillet. Add onions, celery, and carrots and cook until tender, about 7-10 minutes. Add garlic and cook another minute.
• Preheat oven to 400° F.
• Sprinkle flour over vegetables and mix well until combined; cook 1 minute.
• While mixing, slowly pour in the chicken broth then the milk. Simmer over medium heat for about 5-7 minutes, or until thickened to gravy consistency.
• Stir in ground thyme, ground nutmeg, salt and pepper, then mix in the cooked chicken, peas and corn.
• Transfer mixture to a 9 x 13 inch (or 3-4 quart) baking dish. Top with cheddar cheese then tater tots. Bake for 40-45 minutes or until hotdish is bubbling and tater tots are golden and crispy.

CHICKEN POT TATER TOT HOTDISH

Steps:

• brown the veggies: Melt the butter in a 4-quart dutch oven (use oven-safe if you don't want to transfer to a casserole dish) over high heat. Add the mushrooms and allow them to brown, about 5 minutes. Add the celery and let it cook for about 3 minutes or until slightly softened. Sprinkle the flour over the veggies and stir to coat evenly. You'll notice it starts getting dry and crumbly, let cook 1 minute. Season with the dried thyme, all-purpose seasoning, and garlic powder (if using).
• make the base: slowly stream in the milk while you use a whisk with the other hand to work out any lumps. Add the chicken broth and allow the soup to reach a simmer, this will take 8-12 minutes. While the soup reaches a simmer, position a rack in the center of the oven and preheat the oven to 425ºF. Once the soup reaches a simmer, add the shredded chicken, onions, crinkle cut carrots, and peas. Stir and allow the mixture to come back to a simmer.
• bake: Spray a 9x13 baking dish with nonstick spray. Transfer the prepared chicken mixture to the dish. Top with the shredded cheese and the tater tots. You'll need more if you're using a baking dish and less if you're using a dutch oven. Bake for 27-32 minutes or until the tots get nice and golden brown. I like to turn the broiler on for the last 1-2 minutes just to give them a little more of a crisper texture. Let cool slightly before serving.

CHICKEN POT TOT HOTDISH

Steps:

• Preheat the oven to 400ºF.
• In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes. Stir in the flour so that it gets evenly distributed. Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk. Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust seasonings if desired.
• Transfer the mixture to an 11x8-inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots. Arrange them snugly and neatly. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

CHICKEN POT HOTDISH

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
• Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

CHICKEN TATER TOT CASSEROLE

Steps:

• Mix all the ingredients together in a 9x12 glass baking dish.
• Bake in a preheated 350F oven for 45 minutes.
• Serve hot.

CHICKEN TOT PIE

Steps:

• Preheat the oven to 450 degrees F.
• Place a large skillet over a medium heat and add the butter. When the butter has melted, add the onion and saute until translucent, 3 to 5 minutes.
• Add the chicken, cream of celery soup, 1/2 can of water and the frozen mixed vegetables. Stir well and cook until just heated through, 3 to 5 minutes. Season with salt and pepper. Pour the mixture into a 9-by-13-inch baking dish.
• Arrange the tater tots in tightly packed rows to completely cover the top. Do not press the tots into the mixture; just let them sit on top. Bake until the tot topping is browned and the chicken mixture is bubbly, about 30 minutes, then serve.

CROCK POT CHICKEN TATER TOT CASSEROLE

Steps:

• Spray slow cooker with nonstick cooking spray.
• Layer half of the frozen tater tots on the bottom of the slow cooker.
• Sprinkle with ⅓ of the bacon pieces.
• Now top with ⅓ of the shredded cheese.
• Add diced chicken on top.
• Season with salt and pepper.
• Now add ⅓ of the bacon pieces and another ⅓ of shredded cheese.
• Put the rest of the frozen tater tots on top.
• Finish with the remaining ⅓ cheddar cheese and remaining ⅓ of bacon pieces.
• Pour ¾ cup milk all over the top.
• Cover and cook on low about 4-6 hours.

CHICKEN TATER BAKE

Steps:

• In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese., Transfer to 2 greased 8-in. square baking dishes. Top with Tater Tots. , Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.