He made the classic version and I made this beauty which I tweaked from this recipe by Molly Yeh. My husband and I had a tater tot casserole showdown. Yes! (I mean, not on a national scale, but a win is a win.) Should I have?!? Regardless, I’m going to let it all go and just enjoy this dish, because it is oh so amazing. And what about the name? I really debated calling it a “Chicken Tot Pie”.
Is it a pot pie? Or is it technically a tater tot casserole? I have no idea. This recipe is having a bit of an identity crisis. Because.This Chicken Tater Tot Casserole is the ultimate comfort food! It has a delicious and savory chicken pot pie base with a crispy tot topping. I like to eat mine with ketchup for dipping. Remove from oven and sprinkle with reserved diced red bell pepper, poblano pepper, jalapeño slices, and remaining cilantro. Kids and adults alike love this one-dish meal of chicken breasts cooked in creamy, from-scratch gravy and topped with perfectly browned tater tots. Then place skillet underneath the broiler for a few minutes, until the hotdish is bubbling and the tater tots and cheese are browned to your liking. Place skillet back into the oven and bake for an additional 10 minutes. Place skillet in the preheated oven and bake for 35 minutes, then remove from oven and sprinkle with remaining cheese cubes and plenty of freshly ground black pepper. Taste the gravy, adjusting with additional salt and pepper if needed. STEP 4: Stir and cook for 2-3 minutes until it thickens like gravy. STEP 3: Pour in the chicken broth and milk. STEP 2: Add the flour and spices, stir to coat the vegetables. Next add the corn and half of each of the cheeses, and stir to incorporate. Buffalo Chicken Tater Tot Casserole SO good Great casserole for a potluck or watching football Everyone LOVES this recipe Chicken, sour cream, cream of chicken soup, buffalo wing sauce, cheddar cheese, tater tots and celery. STEP 1: Saute the carrots and onions in olive oil for about 10 minutes. His classic version has cream of mushroom soup, cheese, sour cream, ground beef, and tots.
#Chicken tater tot hotdish plus#
Then stir in sour cream, plus 2 tablespoons of chopped cilantro. Tater Tot Casserole or a Tater Tot Hotdish until I met my husband. Cook until thickened, about 8 to 10 minutes. Once this mixture is smoothed out, bring the vegetable mixture into the milk mixture, and then add the reserved beef. Then slowly add the milk while you whisk and scrape the bottom of the skillet. Add diced chicken on top and season the chicken with salt and pepper and any of your other favorite seasoning. Layer half of the frozen tater tots on the bottom of the slow cooker. Cook for a minute or two, until the mixture is browned and fragrant.Īdd soy sauce, Tabasco, and Worcestershire to the gravy side of the skillet. Spray slow cooker with nonstick cooking spray. The mixture will be thick and paste-like. Cream of chicken soup, sour cream, and a topping of buttery corn flakes and Parmesan cheese are the secrets to this easy, cheesy, meatless tater tot casserole. Draw in as much butter, beef fat, and juices from the vegetables as you can, into the flour. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here!). Add remaining 4 tablespoons of butter to empty side of skillet. 1 rotisserie chicken, meat picked and shredded (3 to 4 cups) Two 10. Tilt the skillet to draw the juices from the vegetables out into the empty side of the skillet. Now slide everything in the skillet to one side. Cook until the onions are transparent and the mushrooms are nicely softened, about 10 to 12 minutes. Once butter is melted, add the onion, red bell pepper, poblano pepper, mushrooms, jalapeño pepper, and garlic. Discard all but 2 tablespoons of the beef fat, and then add 2 tablespoons of butter to the beef fat in the pan. Remove browned beef to a plate with a slotted spoon. Add beef and brown it, stirring occasionally. Heat a large cast iron skillet (mine is 12 inches in diameter, with tall sides) over medium to medium-high heat. Then roughly chop into 1/2- to 1-inch sized pieces. Slice beef against the grain into thin strips.
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