Wednesday, July 10, 2019

Chicken Tater Bake

Chicken Tater Bake is super easy to make, it combines your favorite chicken pot pie filling but is topped with tater tots instead of the more traditional pastry or biscuits.


Chicken Tater Bake

If you're looking for a quick and easy weeknight dinner, this is it.  It is a variation on the usual pot pie where the topping is made with frozen tater tots, thereby turning this already filling comfort dish into a meal your family will no doubt love. 

It can be baked and enjoyed right away, or frozen for another night.

The filling is basically whatever you want to have, you can use the veggies you already have on hand or your family favorites, I tend to use what is in season and can easily add or omit a specific vegetable that I know someone in the family will not like.

To Reheat the Casserole

Remove from your freezer, at least 30 minutes before baking.  It does not need to thaw completely.  Bake at 350 degrees for about an hour and a half, until heated through.

More Casseroles you may enjoy

Texas Hash
The Firehouse Special
Hashbrown Casserole
Pizza Puff Potato Casserole
Easy Chicken Casserole
La Bamba Mexican Casserole


Chicken Tater Bake
Yield:  6 Servings

1 pound chicken tenderloins, cut into 1 inch cubes
Small onion, finely diced
2 teaspoons chopped garlic
Drizzle of olive oil
Mixed Summer Veggies (I used zucchini, squash, red peppers and carrots)
2 tablespoons flour
Salt and pepper to taste
Chopped parsley and cilantro to taste
Shredded cheese ( I used parmesan and mozzarella)
Frozen tater tots (16 oz)

In a large saucepan, drizzle some olive oil, add the chicken and cook until no longer pink.  Add the garlic and onion, stir and simmer for a few minutes until onion is translucent. 

Add in the summer veggies, and cook until they are tender.  Season with salt and pepper to taste.

Sprinkle the flour over the mixture and mix well, then slowly start pouring in the milk and stirring to remove all lumps.  Add as much milk as you want, I usually do about a cup and a half, depending on how much gravy I want.  Cook over low heat until the sauce thickens.

Finish off with some cilantro and parsley and then transfer to a 13 x 9 baking pan.  Top with some shredded cheese, then evenly spread the tater tots on top. 

Bake in a 400 degree oven for 30 minutes or until potatoes are cooked and casserole is bubbling. 

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