Broccoli Cheddar Chicken and Tater Tot Casserole
Try this Broccoli Cheddar Chicken and Tater Tot Casserole recipe, or contribute your own.
Try this Broccoli Cheddar Chicken and Tater Tot Casserole recipe, or contribute your own.
- 1 1/2 cups milk
- 1/2 teaspoon kosher salt
- 1/2 cup shredded cheddar cheese
- 2 small cans cream of chicken soup
- 2 small cans cheddar cheese soup
- 8-10 cups broccoli florets
- 2 large boneless skinless chicken breasts cooked and shredded (bake or i throw mine in the pressure cooker)
- 1 teaspoon hot sauce (tabasco or chalula)
- 1/4 teaspoon fresh cracked black pepper
- 1/8 teaspoon lawry’s garlic salt with parsley
- 1/2 bag ore ida seasoned tater tots frozen
- Carbohydrate 17.4570525137555 g
- Cholesterol 379.060000030433 mg
- Fat 39.4423150098906 g
- Fiber 0.139125 g
- Protein 137.068287509799 g
- Saturated Fat 22.1974650056757 g
- Serving Size 1 1 Recipe (900g)
- Sodium 1465.51580012173 mg
- Sugar 17.3179275137555 g
- Trans Fat 4.05103500115036 g
- Calories 1003 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Place soup and milk into a large pot over medium heat.
- Whisk until smooth and heated through, about 5 minutes.
- Stir in broccoli and cook for 5 additional minutes to soften slightly.
- Stir in chicken, hot sauce, salt, pepper and garlic seasoning.
- Pour mixture into 11x7 inch baking dish that's been sprayed with cooking spray.
- Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil.
- Bake for an additional 15 minutes with dish covered with foil.
- Remove from oven and serve.
How many portions does this actually feed when guests arrive unexpectedly? Casseroles occupy a strange space in home kitchens. They bridge the gap between humble mid-century comfort food and practical bulk cooking. Originally born from post-war pantry convenience using canned soups, this style of dish relies on proportion rather than rigid technique. Changing the yield requires careful attention to the baking dish dimensions.
Halving the recipe fits neatly into an 8-inch square baking pan. Doubling the ingredients means moving to a heavy-duty roasting pan or splitting the mixture into two separate dishes. Stacking frozen potatoes too deep prevents the center from heating properly. Maintain a single layer of tater tots across the top to ensure proper crisping at 375 degrees F. Undercooking the initial twenty minutes leaves the interior lukewarm before the foil phase begins.
Bake uncovered for the first twenty minutes to let the potato exterior dehydrate and crisp in the oven heat. Covering the pan with foil for the final fifteen minutes traps steam to soften the thick broccoli stems completely. Pre-cooking the broccoli florets in the soup and milk mixture for five minutes removes excess water content. Raw vegetables release moisture during baking and dilute the cheddar sauce. Drain excess liquid from thawed components if substituting frozen vegetables for fresh ones.
Leftovers keep safely in the refrigerator for up to three days. Reheat individual portions in a conventional oven at 350 degrees F to restore the potato crust.
