Chicken Tater Tot Hotdish

This casserole is perfect for a busy weeknight dinner because it goes together quickly! And with the creamy sauce, chicken, veggies, and tater tots it’s an easy meal the whole family loves.

Course Main Course

Keyword gluten-free

Prep Time 20

Cook Time 45

Servings servings

Calories 277kcal

Ingredients

1 lbs chicken breast cut into 1 inch chunks
2 tablespoons butter
1.5 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon black pepper
2 cans cream of chicken soup
1 can creamed corn you can sub another can of cream of chicken soup if you prefer
2 cup peas and carrots mixed veggies
1 pkg tater tots
1 large onion
2 cup shredded mozzarella cheese optional but not really :). -> equal to an 8oz block.

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Instructions

Preheat oven to 350.
Melt the butter in a skillet over medium-high heat, add the diced onion and the chicken breast and saute until the chicken breast is no longer pink and the onions are translucent … about 6-8 minutes.
Stir in the spices and cook for an additional 1 minute.
Grease a 9x13 pan.
Pour the cooked meat and onions into the 9x13 pan. Spread the frozen veggies and creamed corn evenly over the top. Spread the cream of chicken soup over the veggies. Some people mix it here, some people don't. It's up to you.
Add the mozzarella cheese on top.
Place the tater tots evenly on top of the mixture in straight lines. (It's okay if you're lazy and don't put them in straight lines, just make sure they're pretty even or they won't cook properly)
Bake for 45-55 minutes. Check. If tater tots are not golden brown and the veggies are still crunchy, put in over for another 20 minutes. If the veggies are tender but the tots arent’ broil the casserole for 5 minutes or until the tots are brown.
Let cool and enjoy!

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