Time 35m Number Of Ingredients 7 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.
Time 50m Yield 5 serving(s) Number Of Ingredients 6 Steps:
Mix all the ingredients together in a 9x12 glass baking dish. Bake in a preheated 350F oven for 45 minutes. Serve hot.
Time 1h20m Yield 4 servings Number Of Ingredients 11 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.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 7 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.
Time 55m Yield 2 casseroles (6 servings each). Number Of Ingredients 7 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.
Time 3h30m Yield 6 Number Of Ingredients 7 Steps:
Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble once cool enough to handle. Season chicken pieces lightly with salt and pepper. Grease the bottom of a slow cooker with bacon grease and layer 1/2 of the potato nuggets on the bottom. Sprinkle with 1/2 of the bacon bits. Mix Colby cheese and Monterey Jack cheese together in a bowl and sprinkle 1/3 of the cheese mixture on top. Add chicken in 1 layer and top with 1/2 of the remaining cheese mixture. Sprinkle with remaining bacon bits and top with remaining potato nuggets. Sprinkle rest of the cheese mixture on top and pour milk over everything. Cover the slow cooker and cook on High until chicken is cooked though and cheese has melted, 3 to 5 hours.
Time 1h20m Yield 10 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender. In medium bowl, stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well; stir in chicken. Place half of the frozen potatoes in single layer on bottom of baking dish. Spoon and spread chicken mixture on top of potatoes; sprinkle 1/4 cup of the bacon on top. In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix; seal and shake bag to coat. Arrange on top of casserole. Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon. Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.
Time 1h Yield 4 to 6 servings Number Of Ingredients 16 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.
More about “chicken and tater tot casserole recipes”
Time 55m Yield 10 Number Of Ingredients 13 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.
