Chicken tater tot casserole (hotdish) is a one-pan dish made with layers of chicken tenderloins, broccoli, and cream of chicken soup - all topped with tater tots and shredded cheddar cheese. It's an easy recipe that's ready to serve as a complete meal in under an hour!
10-12" oven-safe skillet (like a cast-iron skillet)
OR a non-stick skillet and casserole dish
1poundchicken tenderloins or chicken tenders(can substitute with chicken breasts cut into 1" to 2" strips)
1cup onion, chopped(1 small onion)
2clovesgarlic, minced or pressed
1can (10 oz.)cream of chicken soup(see notes for soup variations)
2cupscheddar cheese, grated or shredded
16ounces (1/2 bag)frozen tater tots
salt and pepper to taste
Preheat the oven to 375ºF.
Saute chicken tenders in a 10-12" skillet over medium heat until lightly golden, about 5 - 7 minutes. Remove them to a plate and cover with foil.
Saute chopped onion, and garlic in butter, until onions are translucent. Stir in canned soup and broccoli.
Shred or chop chicken tenderloins and add to skillet. If your skillet is oven-safe, continue on to the next step. Otherwise, add the mixture to a round or oblong casserole dish.
Sprinkle the grated cheese evenly across the top. Then top the casserole with a layer of tater tots.
Bake at 375º uncovered for 30 minutes, until the tater tots are golden brown and the edges of the casserole are bubbly. Let cool 5 minutes before serving. Garnish with sour cream, sliced green onion, or parsley.
Make this a make-ahead dish! Follow steps 2-5 in the instructions, then cover and refrigerate the casserole for up to 3 days. Bake at 375º F for 35-40 minutes, until the tater tots are golden brown and the edges of the casserole are bubbly. Let cool 5 minutes before serving. Garnish with sour cream, sliced green onion, or parsley.Use any of Campbell's condensed cream soups, like cheddar cheese soup, cream of celery, cream of asparagus, or cream of potato to customize this chicken tater tot casserole.