Ingredients
- 1 tablespoon olive oil
- ½ sweet onion diced
- 1-2 garlic cloves minced
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 8 ounce sour cream
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley flakes
- ¼ teaspoon dried dill
- 4 cups cooked shredded chicken I used rotisserie with skin removed
- 10 bacon slices cooked and crumbled, divided
- 12 ounce frozen mixed vegetables
- 2 1/4 cups shredded cheddar cheese divided
- 32 ounce bag frozen tater tots
- Fresh chopped parsley or green onions for garnish optional
Instructions
- Preheat the oven to 375 F. Lightly grease a 9x13 casserole dish with cooking spray and set aside.
- In a medium skillet over medium heat, heat olive oil. Once hot, saute the onions and garlic until the onions soften and the garlic is fragrant.1 tablespoon olive oil, ½ sweet onion, 1-2 garlic cloves
- In a large mixing bowl, mix together the cream of chicken soup, cream of mushroom soup, sour cream, cooked onions and garlic, and seasonings. Adjust to taste as needed.10.5 ounce can cream of chicken soup, 10.5 ounce can cream of mushroom soup, 8 ounce sour cream, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon dried parsley flakes, ¼ teaspoon dried dill
- Stir in the cooked shredded chicken, crumbled bacon, frozen vegetables, and just 2 cups of shredded cheese. Reserve a little bit of crumbled bacon and cheese for topping.4 cups cooked shredded chicken, 10 bacon slices, 12 ounce frozen mixed vegetables, 2 1/4 cups shredded cheddar cheese
- Pour the mixture into the prepared 9x13 casserole dish and spread it out evenly. Top with an even layer of the frozen tater tots.32 ounce bag frozen tater tots
- Bake uncovered for 40 minutes, until the hashbrowns start to crisp and are lightly golden. The sauce should be bubbling.
- Remove from the oven and sprinkle on the remaining cheese and bacon. Bake for an additional 5 minutes just for the cheese to get melty.
- Garnish with fresh chopped parsley, green onions, or dill if desired.Fresh chopped parsley or green onions for garnish
Nutrition
Notes
- You can use fresh diced carrots, green beans, and corn kernels if desired instead of frozen. You can also add other vegetables such as bell peppers or mushrooms. Lightly saute it in the skillet with the onions and garlic.
- Cooked turkey bacon will work fine in this recipe.
- Instead of sour cream, you may use greek yogurt.
- For a creamier casserole, you can also add ¼ cup of milk.
- I used all sharp cheddar cheese but you may do a blend with colby or monterey jack.
- I recommend shredding your own block of cheese. Pre-shredded cheeses are coated with anti-caking agents that keep them from melting nicely.
- Instead of the seasonings, you can add one 1 oz packet of ranch dressing mix.
- This recipe is already high in sodium because of the cream of mushroom and cream of chicken soups. I recommend not adding additional salt but you can add more herbs and spices if you like.
- Shredded rotisserie chicken was used in this recipe but you may also cook and shred chicken breast or chicken thighs. Make sure to remove the skin and shred it or chop it into bite sized pieces.
Allow the food to cool completely before storing. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat in the microwave or bake in the oven at 350 F until heated through. Keep in mind that the tater tots do get soggy during storing from sitting in the sauce.