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Loaded Tater Tot Chicken Casserole
Loaded Tater Tot Chicken Casserole
Recipe makes 6 meals
Nutrition Profile
Calories: 412kcalCarbohydrates: 25gProtein: 41gFat: 18gFiber: 2g
Ingredients
- 1.5 lbs Chicken Boneless Skinless Chicken Breast chopped
- 24 oz Tater Tots brand: Ore-Ida, frozen
- 8 oz Light Sour Cream
- 1.5 cups Cheddar Cheese Fat Free, Mild, Shredded
- 1/4 cup Bacon Pieces, crumbled
- 1 small White Onion chopped
- 1 bundle Green Onions chopped
- 1 tbsp Ranch Seasoning
- 1 tbsp Garlic Powder
- 1/2 tbsp Parsley
- 1/2 tbsp Olive Oil
- 1 tsp Paprika
- Salt and Pepper to taste
Instructions
- Start by preheating your oven to 450°F.
- In a large mixing bowl, add your chopped chicken, chopped onion, 1/2 Tbsp olive oil, 1 Tbsp ranch seasoning, 1 Tbsp garlic powder, 1/2 Tbsp parsley, 1 tsp paprika, and a little salt and pepper. Mix everything together and set aside.
- Grab a 9×13 casserole dish and evenly line the bottom with your frozen tater tots. Lining them all up evenly in the same direction should fit them all just about perfectly. Add your seasoned chicken on top and spread out evenly. Place it in the oven and cook on 450°F for 25 minutes.
- After 25 minutes, remove from the oven and top with your shredded cheese and bacon pieces. Place it back in the oven on 450°F for about 5 minutes, or until your cheese is melted and your chicken is cooked through.
- Once you are happy with the cook on your casserole, remove from the oven, taste, and add salt and pepper to preference.
- Divide into 6 equal servings and portion them out into your meal containers. You can add the sour cream on top now, or portion it out into 6 servings and add it on top each day after you reheat your meal. Top with your chopped green onions, and enjoy!
Notes
• This is one of those meals that I think the veggie would go better as a side dish. But if you think there is a chopped vegetable that might go good in this recipe, you can add it in with the chicken and bake as directed. Depending on the type of vegetable used, you may need to adjust cook time.
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch, and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
