Ingredients
For the filling
- 2 cups cooked shredded chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup frozen peas and carrots
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
For the topping
- 1 bag (about 32 oz) frozen tater tots
- 1 cup shredded cheddar cheese
Optional additions
- Corn or green beans
- Cooked mushrooms
- Fresh parsley for garnish
Instructions
1. Preheat the oven
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish.
2. Cook the aromatics
In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 4–5 minutes. Stir in garlic and cook for 30 seconds.
3. Make the sauce
Sprinkle flour over the onion mixture and stir for 1 minute. Slowly whisk in chicken broth and milk until smooth.
4. Add the filling ingredients
Stir in shredded chicken, peas and carrots, thyme, salt, and pepper. Simmer for 3–5 minutes until thickened.
5. Assemble the casserole
Pour the filling into the prepared baking dish. Sprinkle cheddar cheese evenly over the top.
6. Add the tater tots
Arrange frozen tater tots in a single layer over the casserole.
7. Bake
Bake for 35–40 minutes until the filling is bubbly and the tater tots are crispy and golden brown.
8. Serve
Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Rotisserie chicken makes this recipe faster and more flavorful.
- For extra crispy tater tots, bake uncovered and use the oven’s upper rack during the last few minutes.
- Add a splash of cream for a richer filling.
- Season the filling well before baking since potatoes absorb flavor.
- Try mixing different cheeses like mozzarella or Monterey Jack for variation.
- Leftovers reheat best in the oven or air fryer to keep the topping crispy.
