Description

A comforting, all-in-one casserole featuring tender chicken and veggies smothered in a rich, homemade creamy “soup” sauce, then crowned with golden, crispy tater tots. Perfect for busy weeknights or a cozy weekend dinner!

Ingredients

Scale

For the Casserole Base

2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
2 cups mixed vegetables (e.g., frozen peas & carrots, corn, or green beans), thawed
1 small onion, finely chopped
2 cloves garlic, minced
1½ cups shredded cheddar cheese, divided
Salt and freshly ground black pepper, to taste
1 tbsp olive oil

For the Creamy Soup-Style Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup low-sodium chicken broth
1 cup whole milk (or half-and-half for extra richness)
1 tsp Dijon mustard (optional, for depth)
½ tsp onion powder
½ tsp garlic powder
Salt and white pepper, to taste

For the Topping

1 (32-oz) bag frozen tater tots (about 5 cups)
2 tbsp melted butter (optional, for extra crispiness)

Instructions

1️⃣ Preheat & prep:

Preheat your oven to 400 °F (200 °C).
Lightly grease a 9×13″ baking dish.

2️⃣ Cook aromatics & veggies:

In a medium skillet over medium heat, warm 1 tbsp olive oil.
Sauté chopped onion until translucent, about 3–4 minutes. Add garlic and cook 30 seconds more.
Stir in mixed vegetables, season with a pinch of salt and pepper, and cook 2–3 minutes. Remove from heat.

3️⃣ Make the creamy sauce:

In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook 1–2 minutes until bubbly and lightly golden.
Gradually whisk in chicken broth and milk until smooth.
Add Dijon mustard, onion powder, garlic powder, and a pinch each of salt and white pepper. Simmer, stirring often, until sauce thickens—about 3–4 minutes.

4️⃣ Assemble the casserole:

In the prepared baking dish, combine the cooked chicken, sautéed vegetables, and 1 cup of shredded cheddar.
Pour the creamy sauce evenly over the mixture and gently stir to coat.

5️⃣ Top with tater tots:

Arrange tater tots in a single layer over the sauce, covering the entire surface.
If desired, brush the tops with melted butter for extra browning.

6️⃣ Bake & finish:

Bake uncovered for 25–30 minutes, until the sauce is bubbly at the edges and the tater tots are crisp and golden.
In the last 5 minutes of baking, sprinkle the remaining ½ cup cheddar over the tots and return to oven until melted.

7️⃣ Rest & serve:

Let the casserole rest 5 minutes before serving to allow the sauce to set slightly.
Scoop into bowls or onto plates and enjoy warm.

Notes

Shortcut: Use 2 (10-oz) cans cream of chicken or mushroom soup in place of making the sauce. Skip steps 3 and simply stir the soups with ½ cup milk before pouring over the chicken-veggie mixture.
Veggie swaps: Broccoli florets, sliced mushrooms, or diced bell peppers all work beautifully.
Make-ahead: Assemble the casserole (through step 4) up to 24 hours in advance, cover, and refrigerate. Add 5 minutes to baking time if starting from cold.
Freezer option: Freeze unbaked casserole (covered) for up to 3 months. Thaw overnight in the fridge, then bake as directed.
Spicy kick: Stir ½ tsp smoked paprika or a dash of hot sauce into the creamy sauce.
Cheesy upgrade: Mix ¼ cup grated Parmesan into the sauce, or swap half the cheddar for Monterey Jack or Gruyère for a melty twist.

Prep Time: 15 min
Cook Time: 35 min