Spread it out so the chicken is distributed evenly across the dish. Pour the chicken casserole mixture into a 9 x 13 inch (33 x 23 cm) casserole dish. Taste the casserole, and if it needs it, you can mix in a little more salt and/or black pepper.ġ4. Mix in the chicken that you shredded earlier.ġ3. Once the liquid has reduced, turn the stove off and remove the pot from the heat. Continue cooking the casserole base, stirring occasionally, for about 4 - 5 minutes, or until the liquid has thickened and reduced some. A gentle boil should look like constant small bubbles with some wisps of steam. Then, reduce the heat to maintain a gentle boil. Turn the heat up and bring the stock to a boil. Stir the broth into the vegetables, and make sure to scrape up any stuck bits on the bottom of the pan.ġ0. Stir the flour into the veggies and cook, stirring frequently, for about 1 minute.ĩ. Continue to cook the peas, carrots and onions, stirring frequently, for an additional 3 - 4 minutes, just enough to bring up the temp of the peas and carrots.Ĩ. You don't even need to thaw them, just toss them in straight from the freezer.ħ. Cook the onion, stirring frequently, for about 3 - 4 minutes, or until the onion is translucent.Ħ. When the butter is melted, add in the onion and seasonings.ĥ. Now, set a large pot over medium-high heat. Set the shredded chicken aside for now.ģ. Shred the chicken into bite-sized pieces, discarding the skin and bones. Before you do anything else, preheat the oven to 425 degrees F (220 degrees C).Ģ. If you would like to see a brief slideshow of these steps, be sure to check out my web story for this recipe!ġ. Here is a step by step breakdown on how to make this tater tot chicken casserole. Onion: I prefer using a regular yellow onion for cooking, but if you don't have that you can use any kind of onion you have in your kitchen.If you don't have chicken, you can also substitute beef or vegetable broth. Chicken broth/stock: you can use either homemade or store-bought chicken broth or stock.Just start out with adding less salt to the base and increase the seasoning to taste. Butter: I used unsalted butter, but if you only have salted butter, that's ok to use too.You will need a total of 4 cups shredded chicken. Rotisserie chicken: if you don't want to use rotisserie chicken, you can use any leftover chicken you have.So, you get a wonderfully fresh, homemade taste, without all the extra effort.But, by using rotisserie or leftover chicken, and frozen peas and carrots, you can make the casserole in only 1 hour!.The creamy base is made from scratch, without any condensed cream of chicken/cream of mushroom canned soup.This chicken tater tot casserole recipe is the perfect crossover between homemade comfort food and easy, convenient prep!.And, when added to a base of shredded chicken, peas, carrots, and onions in a creamy sauce, you have comfort food perfection! Jump to: Right off the bat, anything topped with tater tots is an automatic win in my book. Note: this post was originally published in 2022 and updated in 2023 with improved instructions.Ĭraving something hearty and comforting, but don't want to spend a ton of time and energy in the kitchen? Then this chicken tater tot casserole is just what you need! Yet, by using rotisserie (or leftover) chicken and frozen veggies, you can make this casserole in only 1 hour! Instead, it's thickened with flour and sour cream, for the most delicious homemade taste. This easy chicken tater tot casserole is so creamy and comforting! This simple recipe uses NO cream of chicken or mushroom soups.
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