Carolyn’s Chicken Tater Tot® Casserole

Published on April 2, 2019

Yield:

1 9×13-inch baking pan

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• olive oil cooking spray

• 4 skinless, boneless chicken strips

• 1 (10.5 ounce) can chicken gravy

• 1 (10.5 ounce) can cream of chicken soup

• 1 cup evaporated milk

• 1 cup sage and onion stuffing mix (such as Pepperidge Farm®)

• ½ cup minced onion

• 2 teaspoons minced garlic

• ¼ teaspoon celery seed

• 1 pinch ground black pepper to taste

• 1 box (32 ounces) frozen bite-size potato nuggets (such as Tater Tots®)

• ½ cup shredded mozzarella cheese

• ½ cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking pan with cooking spray.

2. Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes.

3. Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined.

4. Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top.

5. Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.

I Made It

Nutrition Facts (per serving)

349Calories18g Fat34g Carbs18g Protein

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Nutrition FactsServings Per Recipe10Calories349% Daily Value *Total Fat18g23%Saturated Fat6g29%Cholesterol43mg14%Sodium927mg40%Total Carbohydrate34g12%Dietary Fiber3g10%Total Sugars4gProtein18gVitamin C2mg12%Calcium174mg13%Iron1mg6%Potassium441mg9%

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