Crispy Tater Tot Casserole (Printable version)

Golden tater tots atop creamy chicken and mixed vegetables for a warm, hearty meal.

# Ingredient List:

→ Chicken Mixture

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 can (10.5 oz) condensed cream of chicken soup
03 - 1/2 cup sour cream
04 - 1/2 cup milk
05 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
06 - 1 cup shredded cheddar cheese
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Topping

12 - 1 (32 oz) bag frozen tater tots
13 - 1/2 cup shredded cheddar cheese
14 - 2 tablespoons chopped fresh parsley (optional)

# How-To Steps:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, mix cooked chicken, cream of chicken soup, sour cream, milk, frozen mixed vegetables, 1 cup cheddar cheese, garlic powder, onion powder, thyme, salt, and pepper until evenly combined.
03 - Spread the chicken and vegetable mixture evenly into the prepared baking dish.
04 - Arrange frozen tater tots in a single, even layer over the filling.
05 - Bake uncovered for 35 minutes, until tater tots are golden and crispy.
06 - Sprinkle remaining 1/2 cup cheddar cheese over tater tots and bake an additional 5 to 10 minutes until cheese is melted and bubbly.
07 - Remove from oven and let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It comes together in fifteen minutes of actual work, leaving you time to set the table and breathe before dinner.
  • Tater tots stay crispy on top while the filling stays comforting and creamy—the best of both textures in one dish.
  • Your kids (and the kids at heart) will actually eat their vegetables without negotiation.
02 -
  • Don't skip the five-minute rest at the end; I learned this the hard way when my first attempt slid onto the plate like soup.
  • Frozen tater tots must stay frozen until they go in the dish—thawing them makes them greasy and soft instead of crispy.
  • The filling needs to be slightly salty because the tater tots on top are pretty neutral; under-season now and the whole thing tastes flat.
03 -
  • Brown the tater tots slightly in a separate baking sheet first if you want them even crispier, then transfer to your casserole and proceed—it's extra work but worth it for special dinners.
  • Use quality cheddar if you can; the cheap pre-shredded stuff has anti-caking agents that make it grainy when melted, and you'll notice the difference.
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