Chicken Tater Tot Casserole Recipe

4.57 from 69 votes

Chicken tater tot casserole is the ultimate fun Friday dinner idea! Tender chicken, veggies, and tots smothered with cheese!

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: American

Servings: people

Calories: 758kcal

Author: Becky Hardin

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, 1½ 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, 1½ cups shredded cheddar cheese

Video

Notes

*You can use shredded chicken, canned chicken, rotisserie chicken, or any cooked chicken you have. Skip the second step and just add the cooked chicken in your mixture in step 3, then continue with the recipe.

**I usually use 1 teaspoon of salt and pepper per pound.

Tips:

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). You can even bake the tots on a separate sheet for 10 minutes first, then add them to the casserole.
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.

Make-Ahead: You can assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes of bake time if baking straight from the fridge. You can also freeze the assembled, unbaked casserole. Wrap tightly in foil and freeze up to 3 months. Bake from frozen at 375°F for 45–55 minutes, or until hot in the center.

Storage: Store chicken tater tot casserole in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition