My chicken tater tot casserole recipe is the ultimate fun Friday dinner idea! Count me in on any dinner that involves tater tots, but I must say, this hotdish really takes the cake. My kids beg me to make this delicious casserole that’s filled with tender chunks of chicken, lots of veggies, and a creamy cheese sauce. I think the crispy golden tater tots on top could get them to eat just about anything underneath, but it certainly helps that this one pan chicken casserole is delicious too!
Top Reader Reviews
By far my most favorite tater tot casserole I’ve ever had!
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A great tater tots recipe that I’ll definitely be making again. I did increase the heat to 425 towards the end of baking to make sure the tater tots got crispy but otherwise followed the recipe, which was perfect.
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Cheesy Tater Tot Casserole with Chicken
This cheesy chicken and tater tot casserole is super kid-friendly, but my husband and I love it too! My sons are notoriously picky eaters, but they gobble this one right up with zero complaints about the veggies inside. I love how easy this tater tot hotdish recipe is with just 7 simple ingredients. Frozen veggies, frozen tater tots, and cream of chicken soup are total rockstars that add so much flavor to this casserole and cut down on prep time.
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+ A Note From Me +
I can’t even keep track of how many times I’ve made this tater tot hotdish, but it always comes out perfectly. And since it relies on freezer and pantry staples, I know I can whip this up for dinner without any planning or grocery trips. My kids absolutely love this casserole, and I hope yours do too!
Chicken Tater Tot Casserole Recipe
Equipment
- 12-inch Cast Iron Skillet
Ingredients
- 2 pounds boneless, skinless chicken breasts (cut into 1-inch cubes*)
- kosher salt (to taste**)
- ground black pepper (to taste**)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (⅛ stick)
- 21 ounces condensed cream of chicken soup (2 cans)
- ½ cup milk
- 16 ounces frozen mixed vegetables (1 package, thawed)
- 1½ cups shredded cheddar cheese (divided)
- 32 ounces frozen tater tots (1 package)
Instructions
- Preheat oven to 400℉.
- Season the chicken generously with salt and pepper.2 pounds boneless, skinless chicken breasts, kosher salt, ground black pepper
- Heat a 12-inch cast iron skillet over medium-high heat. Add in the olive oil and butter. Once melted, add in the chicken and cook until no longer pink, about 7-10 minutes.1 tablespoon olive oil, 1 tablespoon unsalted butter
- Add in the cream of chicken soup, milk, frozen mixed vegetables, and 1 cup of the cheese. Mix well and cook until warmed through, about 3-4 minutes.21 ounces condensed cream of chicken soup, ½ cup milk, 16 ounces frozen mixed vegetables, 1 cups shredded cheddar cheese
- Remove from the heat, top with tater tots and remaining cheese, and then bake at 400℉ for 25-30 minutes, or until the tots are golden.32 ounces frozen tater tots, 0.5 cups shredded cheddar cheese
Notes
- I recommend using a cast iron skillet (or another oven-safe skillet), so you can make this casserole a one-pan recipe. Otherwise, warm up the filling on the stovetop, then transfer to a casserole dish, top with tater tots, and bake.
- Make sure the chicken pieces are all about the same size (1-inch cubes) so they cook evenly and stay juicy.
- When browning the chicken, work in batches if needed. Overcrowding steams the meat instead of searing it, which affects flavor and texture.
- There’s no need to thaw the frozen tater tots or veggies before using. Everything will warm up and cook through in the oven.
- For extra-crispy tater tots, arrange them in a single layer on top (not overlapping too much).
- Properly cooked chicken should reach 165°F internally.
- Finish with a sprinkle of green onions, parsley, or even crumbled cooked bacon for extra flavor and presentation.
- Reheat leftovers in the oven at 350°F for 15-20 minutes to re-crisp the tater tots. The microwave works in a pinch, but the tots will soften.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Par-cook the chicken to keep it juicy. I like to partially cook the chicken before baking, just until it’s no longer pink. Fully cooking it at the start can make the chicken dry out after baking.
- Get extra-crispy tots. You can simply arrange frozen tater tots on top of the casserole and bake, as instructed. But if you want a little extra crunch on those tots, pop them in the oven for 5-10 minutes before layering them on top of the chicken mixture.
- Use leftovers. If you have leftover chicken, toss it straight into the creamy filling — no need to cook it by itself first. This saves about 10 minutes of active cooking time!
How to Make Tater Tot Chicken Casserole Step by Step
Season the Chicken: Preheat your oven to 400°F. Chop up 2 pounds of boneless, skinless chicken breasts into 1-inch, bite-sized pieces. Season with salt and pepper to taste. I generally recommend about 1 teaspoon per pound.
Cook the Chicken: Heat a 12-inch cast iron skillet over medium-high heat. Add in 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once melted, add in the chicken and cook until no longer pink, about 7-10 minutes. Don’t overcrowd the pan. Cook in batches if needed to ensure even browning.
Make the Filling: Next, add 21 ounces (2 cans) of cream of chicken soup, ½ cup of milk, 12 ounces (1 package) of thawed frozen mixed vegetables, and 1 cup of shredded cheddar cheese to the skillet. Mix well and cook until warmed through, about 3-4 minutes.
Assemble the Casserole: Remove the skillet from the heat, then top with 32 ounces (1 package) of frozen tater tots plus the remaining 1 cup of cheese. For best results, arrange them in a single layer with no overlap — no need to thaw them first.
Bake and Serve: Bake your tater tot casserole in a 400°F oven for 25-30 minutes; or until the tots are golden and the chicken is cooked through to 165°F. Serve hot and enjoy!
How to Store, Freeze, and Reheat
Let chicken and tater tot casserole cool to room temperature before storing in an airtight container.
- Fridge: Keep it in the refrigerator for up to 3 days.
- Freezer: Keep it in the freezer for up to 3 months.
- Reheat: Reheat the casserole in a preheated 350℉ oven for 15-20 minutes, or until warmed through.
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