Chicken Tater Tot Casserole

5 from 4 votes

Chicken Tater Tot Casserole

This Chicken Tater Tot Casserole recipe is ready in less than an hour and is the perfect comfort food for any day of the week. Plus, it's budget-friendly, can be prepped in advance to bake later, and leftovers freeze really well. It's easy to make, delicious, and a hit with both kids and adults.

Prep Time15

Cook Time40

Total Time55

Course: Main Dish

Cuisine: American

Keyword: cheesy tater tot casserole, chicken tater tot casserole, how to make tater tot casserole

Servings: servings

Calories: 494kcal

Author: Sara Nelson

Ingredients

2 cans (10.5 ounces each) cream of mushroom soup (reduced sodium variety, if possible)
⅔ cup whole milk
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon red pepper flakes
3 cups (~1 pound) shredded cooked chicken or rotisserie chicken
16 ounces frozen corn
1 ½ cups (170 grams) shredded mild cheddar cheese divided
1 package (32 ounces) frozen tater tots

Optional Garnishes:

Chopped fresh parsley
Chopped green onions or chives

Instructions

Preheat Oven: Preheat oven to 400 degrees F (204 degrees C). Pull out and set aside a 9x13-inch baking dish.
Mix Together Base: To a large mixing bowl, add canned soup, milk, garlic powder, onion powder, and red pepper flakes. Mix together until combined. Then, stir in shredded chicken and frozen corn.
Assemble in Baking Dish: Transfer mixture to baking dish. Sprinkle 1 cup of cheese on top, then arrange tater tots in a single layer (you may have a few tater tots left over).
Bake: Transfer baking dish to oven and bake until bubbling, which will take about 30-35 minutes. Remove baking dish from oven, sprinkle remaining ½ cup shredded cheese on top, return dish back to oven and bake until cheese has melted, about 5 additional minutes. Optionally, transfer baking dish to top oven rack, turn on oven broil, and broil until cheese on top is golden, about 1-2 minutes; watch carefully to avoid burning.
Garnish and Serve: Remove casserole from oven and allow to cool for a few minutes before, optionally, garnishing with chopped parsley and green onions or chives, then serving.

Video

Notes

Cream of Mushroom Soup: You can use cream of chicken in this recipe, but it will be a bit on the saltier side. Cream of mushroom is often lower in sodium, and the reduced sodium variety is even lower in salt content.

Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer Storage: Freeze the casserole in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating Instructions: Reheat in the oven at 350 degrees F until heated through, about 15-20 minutes, or microwave individual servings in 30-second increments until warmed through.

Nutrition