Chicken Tot Casserole
This recipe combines the flavors of a chicken-veggie pot pie and classic tator tot casserole. In a time crunch? Swap out out our sauce for a can of condensed cream of chicken, mushroom, or celery soup, plus 1/2 cup milk or broth. (We won't tell!)
Ingredients
- 2 Tbsp. olive oil or butter
- 1 small sweet onion, diced
- 2 carrots, diced
- 2 stalks celery, chopped
- 8 oz fresh button mushrooms, sliced
- 1 Tbsp. Italian seasoning
- 1 tsp. salt
- 2 tsp. paprika or other chili pepper
- 2 Tbsp. flour
- 1 cup chicken stock
- ¼ cup white wine or heavy cream
- 2 cups chopped or shredded cooked chicken
- ½ cup frozen peas
- ½ cup chopped cherry tomatoes
- 1½ cups shredded mozzarella or provolone cheese (6 oz.)
- 1 32-oz pkg. frozen potato tots
Instructions
- Preheat oven to 375°F.
- Add oil to a large cast iron pan and place over medium-high heat. Add onion, carrot, celery, and mushrooms to the hot pan and cook until softened, about 5 minutes.
- Stir in Italian seasoning, salt and paprika. Sprinkle with flour; cook and stir 1 minute.
- Carefully add chicken stock and white wine. Stir well, scraping up bits from the bottom of the pan. Reduce heat to low add chicken, peas, and tomatoes; simmer about 5 minutes or until thick and bubbly. (If mixture needs more liquid add water or chicken broth, ¼ cup at a time. If mixture is too runny, simmer another 3 to 5 minutes)
- Remove from heat. Top with cheese and tots. Bake 50 to 60 minutes or until tots are golden and and mixture is bubbly.
- Top with green onion, black pepper, and hot sauce before serving.