Chicken Tater Tot Casserole (Seriously Scrumptious + Easy Recipe!)
Sep 30, 2024
Whip up my Chicken Tater Tot Casserole when you’re in the mood for a cozy, creamy meal. It’s an easy dinner that the whole family will go crazy for!
Chicken Tater Tot Casserole: It’s OBSESSIVELY Good
This cheesy tater tot casserole with chicken combines crispy tater tot hashbrowns and an ultra-creamy sauce for the most delicious comfort food.
It’s my top choice when I need to use up leftover chicken and feed a hungry family. My kids are obsessed (and so am I).
This flexible dish is hearty, savory, and perfect for make-ahead meals. With simple ingredients, it’s an easy, cozy, filling dinner.
You can also swap in leftover turkey for an equally delicious twist!
Here’s What You Need
Tater Tot Casserole Ingredients
- Tater tots: If you’d prefer to use regular potatoes, try my Chicken Potato Casserole recipe instead. So YUM.
- Butter
- Onion and garlic
- All-purpose flour
- Chicken broth: Forms the base of the sauce, adding depth and a savory chicken flavor.
- Sour cream and mayonnaise: They add creaminess and tang. Mayonnaise also helps bind everything together.
- Frozen peas: Adds a pop of color and a little sweetness and texture.
- Cooked chicken, shredded or cubed: Shredded blends in more smoothly, while cubed offers heartier bites. Leftover rotisserie chicken works great here!
- Grated cheddar cheese: Melts beautifully into the casserole, creating a rich, cheesy flavor and a golden-brown top.
Substitutions and Variations
Here are a few swaps and add-ins you can try:
- Protein alternatives: Use cooked turkey, ham, or ground beef. For an egg-based version, check out my Tater Tot Breakfast Casserole.
- Cheese choices: Swap out the cheddar for Monterey Jack, Swiss, or mozzarella.
- Vegetable add-ins: Broccoli, bell peppers, corn, or spinach make great additions. You can use fresh, frozen, or leftover veggies.
- Herbs and spices: Try paprika, thyme, rosemary, or cayenne for an extra kick of flavor.
Tools to Grab
- Baking sheet: For thawing and baking the tater tots.
- Large skillet: To prepare the sauce.
- Wooden spoon: For stirring the roux.
- Whisk: To incorporate the broth smoothly.
- Baking dish: Where it all comes together and bakes.
How to Make Chicken Tater Tot Casserole
Here are the steps to take to make this casserole. (Full recipe at the bottom of the post!)
Prepare the tater tots or hashbrowns
If using frozen tater tots or hashbrowns, take them out of the freezer and arrange them in a single layer on a baking sheet to thaw while you prep the rest of the casserole.
Meanwhile, preheat the oven to 400ºF.
Make the sauce base
Heat butter in a large skillet over medium-high heat. Add onions and 1/2 tsp salt and stir until onions soften, about 6 minutes. Add the garlic and cook for 1 minute more.
Sprinkle flour over the onion mixture. Cook, stirring constantly, for about 2 minutes. The flour should lose its raw taste but not start to brown.
Whisk in the chicken broth, 1/2 cup at a time, to prevent lumps. Allow the mixture to boil and thicken. Once the sauce is bubbly and thick, turn off the heat.
Finish off the sauce
In a separate bowl, whisk together the sour cream and mayonnaise. Drizzle ½ cups of the sauce into the sour cream mixture, whisking until smooth. Add it back to the pot—season with pepper and more salt as needed.
Add the chicken and veggies
Gently stir in the peas, chicken and most of the tater tots (or other potato options). Reserve about 1/4 for the topping.
Build the casserole
Transfer the mixture to a greased 9×13-inch baking dish. Top with grated cheddar cheese. Arrange the remaining tater tots in a single layer on top of the chicken mixture.
Bake the chicken and potato casserole
Bake until bubbly and golden, about 20 minutes. Let it cool for a few minutes to thicken up before serving.
Make Ahead and Storage
- Tater tot casserole is a perfect make-ahead dish. Assemble the casserole, but don’t bake it. Instead, cover it tightly with plastic wrap or aluminium foil and store it in the refrigerator for up to 24 hours.
- When you’re ready to bake it, remove it from the fridge and allow it to come to room temperature for about 30 minutes before baking as directed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place a portion in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.
- For longer storage, you can freeze the baked casserole. Let it cool completely, then wrap it tightly in aluminium foil and plastic wrap. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating
Side Dishes for Tater Tot Casserole
The best side dishes for tater tot casserole are fresh and light to balance the creamy, cheesy main dish.
Here are some great side dishes that pair well with Tater Tot Casserole:
- Green Salad: A light, crisp salad balances the richness of the casserole. Use mixed greens, cucumber, and tomatoes, with a tangy vinaigrette.
- Air Fryer or Roasted Vegetables: Roasted broccoli, roasted Brussels sprouts with bacon, air fryer eggplant add a bit of crunch and color to the meal.
- Coleslaw: A refreshing coleslaw with a vinegar-based dressing cuts through the heaviness of the casserole nicely.
- Steamed or Pan-Fried Veggies: Simple and quick steamed green beans or carrots offer a nice contrast to the creamy casserole. I also love crisp pan-fried asparagus.
- Garlic Bread: If you’re in the mood for something carb-heavy, garlic bread is a tasty and easy addition.
It’s good to go for light, fresh sides that contrast with the hearty, cheesy casserole.
Final Notes, Pro Tips + Science-Based Secrets
Want to know my secret tips as a food scientist (and lover of cozy casseroles?):
- Rest before serving: Allow the casserole to rest for about 10 minutes after baking. This helps the sauce thicken, and the flavours meld together.
- Roux mastery: The roux (flour and butter mixture) is crucial for a creamy sauce. Cooking the flour in the butter not only thickens the sauce but also eliminates the taste of raw flour. Gradually adding the chicken broth while whisking ensures a smooth, lump-free sauce due to the starch granules swelling and thickening the mixture evenly.
- Sour cream and mayonnaise role: These ingredients add creaminess and tanginess due to their fat and acid content. The fat coats the proteins and starches, creating a rich mouthfeel, while the acid can tenderize the chicken and enhance the overall taste.
FAQs About Chicken Tater Tot Casserole
Just skimming through? Here are a few key takeouts:
It’s best to use cooked chicken in this casserole to ensure cooking and food safety.
To make it dairy-free, substitute the butter with plant-based margarine or oil, use dairy-free sour cream and mayonnaise, and opt for a dairy-free cheese alternative.
Yes, you can assemble the casserole and freeze it before baking. Wrap it tightly in plastic wrap and aluminium foil, and store it in the freezer for 2-3 months. When ready to bake, thaw it in the refrigerator overnight and let it come to room temperature before baking.
Cook the roux thoroughly and gradually add the chicken broth to ensure that the sauce is properly thickened. Also, avoid using excess liquid ingredients and drain any excess moisture from the cooked chicken and vegetables before adding them to the casserole.
Absolutely! Add vegetables like broccoli, bell peppers, carrots, or spinach. Just make sure they are pre-cooked or steamed to ensure they are tender by the time the casserole is done baking.
Other Cozy Casseroles to Try
Don’t miss these heartwarmers:
- 37+ Best Mediterranean Casserole Recipes
- 33+ Cozy Winter Casserole Recipes
- Tater Tot Breakfast Casserole
- Cheeseburger Casserole
- Chicken Broccoli Casserole
- Walking Taco Casserole
- Cornbread Casserole
- Green Bean Casserole with Crispy Onions
- Turkey Chow Mein Casserole
- Quick + Easy Thanksgiving Leftover Casserole
Chicken Tater Tot Casserole (The ULTIMATE Easy Recipe!)
Video
Ingredients
- 2 lbs Tater Tots
- 4 tbsp butter
- 1 large onion finely chopped
- ½ tsp kosher salt
- 2 tsp minced garlic
- 6 tbsp all-purpose flour
- 3 cups chicken broth
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ tsp black pepper
- 1 cup frozen peas
- 2 cups cooked chicken shredded or cubed
- 1 cup grated cheddar cheese
Instructions
Thaw Tater Tots
- If using frozen tater tots or hashbrowns, take them out of the freezer and arrange them in a single layer on a baking sheet to thaw while you prep the rest of the casserole.You don't need to bake them, but they shouldn't be frozen solid when you put the casserole in the oven.
Preheat Oven
- Preheat the oven to 400ºF.
Make Sauce
- Heat butter in a large skillet over medium-high heat. Add onions and 1/2 tsp salt and stir until onions soften, about 6 minutes. Add the garlic and cook for 1 minute more.
- Sprinkle flour over the onion mixture. Cook, stirring constantly, for about 2 minutes. The flour should lose it’s raw taste but not start to brown.
- Whisk in the chicken broth, 1/2 cup at a time, to prevent lumps. Allow the mixture to come to a boil and thicken.
- Once the sauce is bubbly and thick, turn off the heat.
- In a separate bowl, whisk together the sour cream and mayonnaise. Drizzle ½ cup of the sauce into the sour cream mixture, whisking until the mixture is smooth. Add it back to the skillet.
- Season with pepper and more salt as needed.
- Gently stir in the peas, chicken and most of the tater tots (or other potato option). Reserve about 1/4 for the topping.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with grated cheddar cheese. Arrange remaining tater tots in a single layer on top of the chicken mixture.
- Bake until bubbly and golden, about 20 minutes. Let it cool for a few minutes to thicken up before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good.
I subbed corn for the peas, since peas are verboten within a 300 yard radius of our kitchen, but the dish really would have benefited from the green color. I’ll try edamame next time.
For a bit of color and crunch, I broiled it for about 5 minutes after the bake.
In step 5 what “pot” are you referring to? Or should that read skillet?
Hi Chuck! Yes, it’s skillet. Thanks for pointing that out!
So good! I’ve made this twice and it’s a family pleaser.
Love this recipe but I’ve always been curious about the make-ahead aspect. Does freezing it before baking affect the taste or texture? Planning to prep some meals for next week.
Hi Sarah! It freezes well. Reheat covered with foil at 350ºF, then remove foil for 10 minutes to crisp up the top. Enjoy!
can i swap out the chicken for something else? not a big fan of chicken but this looks good
You could use cooked ground beef, sausage, or diced ham!
Jennifer, tried the chicken tater tot casserole tonight, and it was a hit with the kids! Thanks for making my dinner decision so easy. Love how simple the steps were to follow!
Delicious nostalgic casserole. I used diced up deli ham in place of the chicken this time and it was great. Will be adding this to our meal plan for Fall/Winter.