Loaded Chicken And Tater Tots Food

LOADED CHICKEN AND TATER TOTS

Steps:

• Preheat the oven to 450˚. Spread the Tater Tots on a rimmed baking sheet and bake until crisp and golden, about 25 minutes. Meanwhile, toss the broccoli with the olive oil on a second baking sheet; season with salt and pepper. After the tots have baked about 5 minutes, put the broccoli in the oven and roast, switching the pans halfway through, until charred and tender, about 20 minutes. The tots and broccoli should be finished around the same time.
• Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning, until crisp, 7 to 8 minutes. Drain on paper towels and break into pieces. Pour off all but 2 tablespoons bacon fat from the pan.
• Toss the chicken in a large bowl with the smoked paprika and garlic powder. Season with salt and pepper.
• Heat the bacon fat in the skillet over medium-high heat. Add the chicken and cook until browned, 1 to 2 minutes per side. (It doesn't need to be cooked through-it'll finish cooking in the oven.)
• Combine the tots and broccoli on one baking sheet, spreading them in an even layer. Arrange the chicken on top and sprinkle with the cheddar. Bake until the cheese is browned and bubbly and the chicken is cooked through, 3 to 5 minutes. Top with the bacon and chives and serve with sour cream.

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.

LOADED TATER TOTS®

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until lightly golden, 20 to 25 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop coarsely.
• Melt butter in a saucepan over medium heat; add shallot and cook until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and 2 tablespoons sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted.
• Transfer potatoes to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over the potatoes. Sprinkle remaining 1/2 cup Cheddar cheese on top.
• Bake in the preheated oven just until cheese melts, about 7 minutes. Remove from the oven; top with green onions and 2 tablespoons sour cream.

CHICKEN POT PIE LOADED TATER TOTS®

Steps:

• Heat oven to 425ºF.
• Bake TATER TOTS as directed on package, placing pan on bottom oven rack.
• Meanwhile, unroll pie crust onto lightly floured surface. Cut into shapes with star-shaped cookie cutter, rerolling scraps as necessary; place in single layer on baking sheet. Place on top oven rack; bake 8 to 9 min. or until edges are lightly browned. Remove to wire racks; cool completely.
• Melt butter in large skillet on medium heat. Add onions and thyme; cook 4 min., stirring frequently. Add chicken; cook and stir 1 min. Stir in flour until blended. Gradually stir in chicken broth. Bring to boil, stirring constantly; simmer on medium-low heat 2 to 3 min. or until slightly thickened, stirring constantly. Add vegetables and cream; stir. Cook 3 to 5 min. or until heated through, stirring constantly.
• Spoon TATER TOTS into serving dish; top with chicken mixture and pastry cutouts.

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.

LOADED BAKED TATER TOT CASSEROLE

Steps:

• Cut each tater tot in half.
• In large mixing bowl, combine tots, soup, onion, bacon, and 1 cup cheese.
• Mix well.
• Spread in a 9 x 13" baking pan.
• Cover with remaining cup cheese, then cornflakes, then pour butter evenly over all.
• Bake at 350 degrees for 45 minutes or until bubbly.

TATER TOTS CHICKEN CASSEROLE

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.

HONEY MUSTARD CHICKEN TATER TOT NACHOS RECIPE BY TASTY

Steps:

• Place frozen tater tots on a baking sheet and bake at 450˚F (230˚C) for 20 minutes, or until crispy. Set aside.
• In a large bowl, toss chicken thighs with 1 tablespoon whole grain mustard, salt, pepper, and 1 tablespoon olive oil.
• In a cast iron skillet, cook on high heat until there is a nice brown sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Cook onions until caramelized. Set onions aside.
• Cut the chicken into bite-size cubes.
• Wipe the skillet of excess fat.
• Layer with cooked tater tots. Top with chicken.
• In a small bowl, combine all ingredients for honey mustard dressing.
• Pour the dressing on the chicken and tots. Top with onion, then cheddar and monterey jack cheese.
• Broil from 5-10 minutes, or until cheese is melted.
• Load the dish with tomatoes, avocados, sour cream, and scallions. Serve immediately.
• Enjoy!