Country Chicken Tater Tot Casserole

Yesterday, I posted a recipe for Buffalo Chicken Tater Tot Casserole. It was amazing, but I love anything with buffalo sauce. The casserole was fairly spicy but not everyone in my family likes hot food. I knew that and figured that it would be smart to make a second Tater Tot casserole of a different style. I looked on the pantry shelves and in the fridge to see what I could use as the sauce for the chicken part of the dish. Seeing a can of cream of mushroom soup and some sour cream in the fridge made it easy. This dish is creamy, cheesy and so easy to make.

Country Chicken Tater Tot Casserole 4x3b

I was quite surprised at how good the Tater Tots were as a potato topping. For these types of casseroles, I would use mashed potatoes, but Tater Tots make this super easy to throw together.

Country Chicken Tater Tot Casserole 4x3b-2

I used a grated cheese blend of half mozzarella and half cheddar but any type of grated cheese could work.

Country Chicken Tater Tot Casserole sq

Mix the cubed cooked chicken breast and frozen peas with the can of cream of mushroom soup, sour cream, Worcestershire sauce and spices. Spread it on the bottom of the 13×9 baking dish. Lay the Tater Tots on top lengthwise and in straight lines as seen in the picture above.

Country Chicken Tater Tot Casserole sq-3

Sprinkle with grated cheese. Bake in a 350F oven for 30-45 minutes. Remove from the oven and top with the sliced scallions (green onions) before serving.

Country Chicken Tater Tot Casserole 4x3a-2

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5 from 2 votes

Country Chicken Tater Tot Casserole

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Steve Cylka

Ingredients

  • 4 cooked chicken breasts , diced
  • 1 1/2 cups frozen peas
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 package (1 kg) Tater Tots
  • 2 cups grated cheddar cheese
  • 5 scallions (green onions), sliced

Instructions

  • Preheat oven to 350F.
  • Mix together the cream of mushroom soup, sour cream, Worcestershire sauce, garlic powder and salt. Stir in the cubed chicken and peas until they are all coated in the cream mixture. Spread it in the bottom of a 13x9 casserole dish.
  • Take the Tater Tots out of the freezer. Lay them, lengthwise and in straight lines (rows), evenly on the chicken and pea mixture. One bag (1kg or 2 pounds) of Tater Tots should be more than enough to cover the casserole dish.
  • Top with grated cheese.
  • Bake in the 350F oven for 30-45 minutes. Remove from the oven and let rest for 5 minutes.
  • Sprinkle with sliced scallions before serving.

Notes

Slow Cooker Option: If you desire to use a crockpot instead of the oven, assemble the casserole in the slow cooker dish. Cook on low for 4-6 hours.

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

12 comments

  1. Steve, you’re going to make me fat with all of these amazing recipes. This looks absolutely amazing as well. Now you have my creative juices flowing! THANKS!

  2. This another winner, winner chicken and tot dinner. 🙂

  3. going to try this tonight for dinner can’t wait!!

  4. my roommate and I were looking for something easy, filling and delicious for dinner and we found it with this recipe. It was great!

  5. I used canned green beans instead of peas and it turned out great! I used two cans of cut green beans.

  6. Tater Tots are making a comeback in recipes this week! Love this casserole Steve! Yum!

  7. Comfort food at its best! Looks perfect!

  8. I’m loving the looks of this “creamy, cheesy” recipe, Steve! And we don’t mind a little heat in our food at all, so I’m gonna pop over and check out your Buffalo Chicken Tater Tot Casserole, too! Thanks!

  9. The perfect supper, a great recipe ♥

  10. This looks so good! My family would absolutely devour it!

  11. I’ve made this several times and it’s always delicious. I sauté 2 stalks of celery and a small onion then brown a pound of ground turkey instead of chicken (that’s what I had on hand) and it’s delicious. Freezes well too.

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