Chicken Pot Tot Hotdish Food

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 TATER TOT® CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium heat. Add chicken and onion; cook and stir until chicken juices run clear and onion softens, about 5 minutes.
• Place cubed potatoes in a pot and cover with water; bring to a boil. Cook for 5 minutes; drain.
• Combine chicken mixture, potatoes, thawed vegetables, and gravy in a large bowl. Add onion powder, garlic powder, thyme, salt, and black pepper; stir until well-distributed.
• Pour mixture into a 9-inch glass baking dish and arrange potato nuggets in a single layer on top.
• Bake casserole in the preheated oven until bubbly around the edges, about 45 minutes.

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 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.

CHICKEN TOT PIE

Steps:

• Preheat oven to 375 degrees.
• Mix the cream of chicken soup, sour cream, milk, mixed vegetables, thyme, salt, pepper, chicken and cheese in a large bowl.
• Pour into baking dish then top with tater tots, lined up neatly in rows.
• Bake for 45-50 minutes until top is browned and crispy.

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.

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 PIE TATER TOT CASSEROLE

Steps:

• Preheat oven to 400F.
• Break the Ritz crackers apart with your hands and sprinkle them into the bottom of a greased 9 x 13 inch baking dish.
• Dump the shredded chicken, diced onion, mixed veggies, cram of chicken soup, salt, pepper, garlic powder and onion powder into a large mixing bowl.
• Stir until all of the ingredients are fully combined.
• Spoon the chicken mixture on top of the Ritz crackers in the baking dish and spread it out evenly.
• Place the frozen tater tots in a single layer on top of the chicken mixture.
• Place the casserole in the oven and bake until the tater tots are golden brown. 40-45 minutes.
• Serve and enjoy!

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.

HAMBURGER CROCK POT TATER TOT CASSEROLE

Steps:

• Brown ground beef with dried minced onion and drain.
• Place ground beef and onion mixture in the bottom of a 2.5 quart slow cooker.
• Mix together your water and brown gravy mix in a small bowl or cup and pour over beef mixture.
• Spread tater tots across the top of everything.
• Cover and cook on high for 2 hours, rotating insert halfway through cooking if your crock pot does not cook evenly.
• If crispier tots are desired and insert is broiler safe, place insert in oven with the broiler on high for 2 to 3 minutes. Do NOT walk away while broiling. Watch the casserole continually until the tots have reached desired browning and crispness.

CHICKEN TATER TOT CASSEROLE

Steps:

• Preheat oven to 350 and prepare a 13x9 baking dish with nonstick spray. Cook bacon, chop, and set aside. In a large bowl mix alfredo sauce, green onion, parsley, garlic, and dry mustard until well combined
• Stir in bacon, chicken, and tater tots
• Spoon into baking dish and top with cheese
• Bake 50 minutes to 1 hour. Garnish with parsley, serve, and enjoy

CHICKEN POT TOT HOTDISH

Steps:

• 1 Preheat the oven to 400 degrees
• 2 Melt the butter in a large saute pan or deep skillet over medium heat
• 3 Once its foam subsides, stir in the onion, carrots and a pinch of the salt
• 4 Cook for about 10 minutes, stirring a few times, until they have softened
• 5 Sprinkle in the flour and stir to incorporate, then gradually pour in the milk while you are stirring, forming a sauce that is thickening
• 6 Then add the chicken bouillon base, peas, chicken pieces, dried thyme and a few grinds of pepper, stirring to blend well
• 7 Once the mixture begins to bubble at the edges, cook for 10 to 15 minutes
• 8 Taste and add salt and/or pepper, as needed
• 9 Transfer this filling mixture to an 8-by-11-inch baking dish or casserole with a 3-quart capacity
• 10 Use the Tater Tots to cover the surface of the hotdish, arranging them snugly and neatly
• 11 Bake (middle rack) for about 30 minutes, or until golden brown
• 12 Let cool slightly before serving

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.