You also have the option to opt-out of these cookies. These cookies will be stored in your browser only with your consent. We also use third-party cookies that help us analyze and understand how you use this website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. This website uses cookies to improve your experience while you navigate through the website. If you bake from frozen, leave the foil on for the first 20 minutes or so, then uncover and bake until the tots are brown and crispy. Or, you can cover it with foil and refrigerate it for a day or two, the bake it later.Īllow an extra 10 or 15 minutes if you bake it right from the refrigerator. You can pop this right in a 425 and bake it uncovered for about 30 or 35 minutes, long enough for the tater tots to get crispy and brown. Then, make it cheesy with a blanket of grated cheddar.įinally, arrange tater tots on top in a single layer for maximum crispiness! The Perfect Casserole For Your Busy Life Make It Now Bake It Later Stir and simmer until everything is well blended and becomes a rich, savory sauce.įinally, fold in the shredded chicken and pour the mixture into a greased 13″ x 9″ baking pan or casserole. Pour broth over the peppers, then and add the soups and sour cream.
In a skillet, saute the peppers in 3 tablespoons of butter until they get soft. While that’s cooking, dice about a cup of peppers. Set the Instant Pot to saute and cook until you reduce the broth to about 1 cup. Remove the vegetables with a slotted spoon and discard them. Remove the chicken from the Instant Pot and shred it. Pressure cook for 30 minutes or 40 minutes if you start with frozen chicken. Add a few stalks of celery, some garlic, a small onion, quartered, and about a cup of water. Start with 2 1/2 to 3 pounds of skinless, boneless chicken breast. You can make quick work of this in an Instant Pot. In this recipe, boneless chicken breast is infused with great flavor by cooking it with celery, onion, and garlic until it’s nice and tender. So why not make a chicken version of this popular hot dish? Lunchroom ladies everywhere dished out tons of it in schools across America, and they still do.īut how about chicken? It’s an excellent source of protein and is often less expensive than ground beef.
If you never had tater tot casserole with ground beef and mushroom soup, I’m guessing you grew up on a desert island. You can read all about it here if you’re as fascinated with food and creativity as I am! There’s Cheesy Chicken Under Those Tater Tots They fried them the first time they served them, but soon discovered they tasted every bit as good baked! They were a huge hit from the very start, and the tasty little potato nuggets are still wildly popular today! The boys added flour and seasonings then pushed the mixture through an extruder, cut them into little pellets, fried them in oil, and froze them. Tater tots were originally created from scraps! In 1953, two brothers from Idaho (of course) dreamed up an ingenious way of using the little slivers of potato leftover from manufacturing frozen french fries.
CHICKEN TATER TOT CASSEROLE RECIPE HOW TO
And Now You’ll Know The Fascinating History Of Tater Totsīefore I start telling you how to make this yummy dish, let me tell you about tater tots! It’s a great story! I’m a sucker for good old American ingenuity and creativity! Tater tots bring out the kid in everyone. I mean, who wouldn’t love that combination? Do you want some comfort food? This is comfort food! It’s creamy, crispy, and a little bit salty, too.Īnd what can you say about tater tots, those crispy little nuggets of perfectly seasoned potatoes? They make everything nestled under them or served on top of them taste better.
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