The ranch flavor really brings out the savory undertones in the chicken, and the tangy creaminess of the dressing mixes perfectly with the melted cheese and crunchy potatoes. It adds a little zing to it that regular seasonings just don’t have.
Cream of Chicken Soup– Cream of chicken soup is a wonderful addition to any tater tot casserole.Sour cream adds some extra richness and tanginess that can brighten up the flavor of this delectable dinner. Sour Cream– Chicken Tater Tot Casserole is definitely a favorite comfort food dish, and adding sour cream to the mix can really take it to the next level.You can also use any leftover cooked poultry you have to whip up a hot and tasty meal in no time at all. Cooked Chicken– Using cooked chicken is the key to making this casserole lusciously delicious! Cooked chicken has all the moisture retained, which gives it that extra flavor pop when combined with the other ingredients.There are so many delicious options when it comes to cooking with chicken, from fried and roasted classics to creative new takes on the favorite dish – everyone’s sure to find something they’ll love! Ingredients Needed for this Recipe Whether you’re looking for a special dish to serve up at a family gathering or just something tasty to make on a weeknight, Chicken Recipes are always sure to please. Ready to give it a try? Let’s get started! It’s the perfect way to use up leftovers and get dinner on the table quickly. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.Are you looking for an easy and delicious meal that’s perfect for busy weeknights? Look no further than this Chicken Tater Tot Casserole! This classic casserole dish is easy to make using just a few simple ingredients, including cooked chicken.
Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes.
Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Remove from the heat.Īdd the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese.
Add the cream cheese and stir until smooth. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Sprinkle the flour over the top and stir to combine. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl leave the juices and as much oil as possible in the skillet.Īdd the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat.
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