Tater Tot Chicken Casserole Food

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.

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.

TATER TOT 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 tots in a single layer on top of the chicken mixture.
• Bake, uncovered, for 40 to 45 minutes or until the tater tots are crisp and the chicken mixture is bubbling.

HOTDISH (TATER TOT CASSEROLE)

Steps:

• Preheat the oven to 350 degrees F.
• Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
• Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.

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.

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.

GRANDMA'S TATER TOT CHICKEN CASSEROLE

Steps:

• Boil chicken, celery, onion in 3 cups of water.
• Remove chicken when cooked through and dice into bite size pieces.
• Remove celery and onions from pot, but keep the stock in pot.
• Continue boiling stock from chicken, celery and onions until it reduces to 1 cup (if you reduce stock to less than 1 cup, not a problem, add milk to measuring cup with stock to equal 1 cup).
• Stir together in a bowl chicken, onion, celery, frozen peas, Miracle Whip, cream of chicken soup and 1 cup of reduced stock.
• Pour chicken mixture into greased 9x13-inch baking dish.
• Sprinkle with 2 cups shredded cheese (I've tried other cheeses, but cheddar seems to hit the spot for me).
• Top with tater tots.
• Bake at 350°F for 45 minutes.
• ENJOY!

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.