Chicken Tater Tot Casserole

A super simple homey meal for a nice chilly night!

Prep: 30 min

Cook: 40 min

Total: 1 hr 20 min

Yield: 4 servings


4 tablespoons unsalted butter
2 carrots, cut into 1/2-inch thick rounds

2 stalks celery, cut into 1/4-inch half-moons

2 cups frozen peas, or small bag of peas

1 onion, chopped

Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

2 cups chicken broth

1 cup whole milk

4 cups shredded cooked chicken

4 cups frozen tater tots

1 teaspoon fresh thyme leaves


Preheat the oven to 450 degrees F.

Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. The last 5 minutes add the frozen peas.

Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.

Scatter the whole tater tots over the top of the casserole. Sprinkle 1 teaspoon fresh thyme over the top. Bake until the filling is bubbling and the topping is golden and crisp, 25 minutes. Let stand 10 minutes before serving.

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