My cute son, Zac, lived with his grandparents for about 8 months while his townhome was being built. He was so good to make them dinner every night and introduced them to so many new recipes and flavors.
One night, he made them a tuna casserole that I made a lot while he was growing up. I realized that there were recipes that I have loved for a long time that I haven’t shared with you.
Since we have started the blog I have been in the search for new and exciting ideas, which is great but sometimes the old standbys are the best! Let me introduce to you Chicken Tater Tot Casserole!
When I was making this for my older kids in the ’80s and 90’s when the cream of mushroom and cheese soup was a staple in every mom’s cupboard. Plus, you had to cook the chicken and it took a lot longer than it does now that we have a rotisserie chicken in every store!
I forgot how much I loved this dish! My husband is a tough critic. It has to be good for him to give me a 5-star rating, and this dish received it with a happy dance included!
- 1 rotisserie chicken, shredded
- 1 Cup Sour Cream
- 1 Can Condensed Cheddar Cheese Soup
- 1 Can Cream of Mushroom Soup
- 1/3 Cup Milk
- 1 1/2 Cups Shredded Cheddar Cheese + 1/2 cup for topping
- 32 Ounce Package Frozen Tater Tots
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 2 to 3 Garlic cloves, minced
- 1/2 cup onion, minced
Preheat oven to 375 degrees. Lightly grease a 9×13 inch baking dish and set aside.
In a large bowl whisk together the sour cream, both soups, milk until smooth. Add 1 1/2 cups of the shredded cheese, garlic, onion, and seasonings. Stir in the chicken, then gently stir in the tater tots.
Pour the tater tot mixture into the prepared pan. Cover with foil and bake for 40 to 50 minutes. Remove the foil and top the casserole with the remaining 1/2 cup of shredded cheese. Return to oven uncovered and cook for 10-15 more minutes until cheese is melted.