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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This has become a family favorite - I found this recipe on a bag of tater tots several years ago. This is very similiar to a Chicken Pot Pie with a Tater Tot topping instead of bread. It makes a great one dish meal with a salad and bread. Ingredients:
1 (2 lb) bag frozen tater tots |
1/2 cup chopped onion |
2 small garlic cloves, pressed |
1 tablespoon butter or 1 tablespoon olive oil |
2 cups diced cooked chicken |
1/4 cup milk |
1 (10 ounce) package frozen mixed vegetables |
1 (10 3/4 ounce) can cream of chicken soup |
dried thyme |
black pepper |
Directions:
1. Preheat oven to 375°.
2. In large skillet, cook onion and pressed garlic in butter or olive oil over medium high heat until onion is tender.
3. Add cooked chicken, frozen veggies, undiluted soup, milk, thyme and pepper.
4. Stir ingredients together and cook over medium heat until hot and bubbly. Stirring occasionally.
5. Cover and cook an additional 5 minutes; stirring frequently.
6. Spoon chicken mixture into ungreased 2-quart casserole dish.
7. Arrange frozen tater tots on top.
8. Bake 40 minutes or until bubbly and tater tots are slightly browned.
9. Note: This recipe easily doubles and you can make two. I freeze the extra one with the tater tots on top and then remove and thaw in fridge. Bake as directed above. Also, I sometimes add an extra can of soup and an extra 1/4 cup of milk for a thinner consistency. This would be a personal preference. Also, I add approximately 1/2 tsp of dried thyme and 1/2 tsp of black pepper for one casserole - adaptable to your taste.
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