Cheesy Chicken and Tater Tot Casserole
This spin on a classic Midwestern ''hotdish'' taps into taco seasonings and ingredients and builds them into a satisfying skillet casserole. Potato tots and lots of luscious cheese make it a crowd-pleaser.
Equipment
- 1 Large Ovenproof Skillet Essential for both stovetop cooking and baking the casserole.
- 1 Large Bowl For mixing spices and tossing potato tots.
- 1 Medium Bowl For holding cooked chicken briefly.
- 1 Slotted Spoon To transfer chicken while retaining pan juices.
- 1 Spatula or wooden spoon For stirring and scraping during cooking.
Ingredients
Main
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 teaspoons garlic powder
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 1/2 pounds boneless skinless chicken breast cut into 1-inch pieces
- 2 bell peppers red, yellow or orange cut into 1/4-inch pieces
- 1 small onion diced
- 1/4 cup all-purpose flour
- One 14.5-ounce can low-sodium chicken broth
- 4 ounces cream cheese cut into pieces
- One 14.5-ounce can black beans drained and rinsed
- 1 cup frozen corn kernels
- 1 1/2 cups Mexican blend shredded cheese
- 80 frozen potato tots such as Tater Tots (from about one 32-ounce bag)
- Guacamole sour cream, mild salsa and cilantro, for serving, optional
Instructions
- Preheat the oven to 425 degrees F.
- Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl; leave the juices and as much oil as possible in the skillet.
- Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Sprinkle the flour over the top and stir to combine. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Add the cream cheese and stir until smooth. Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Remove from the heat.
- Add the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.
Notes
To achieve perfectly crispy tater tots, ensure they are arranged in a single layer on top of the casserole, allowing for even heat distribution. Do not overcrowd. When browning the chicken, only cook until no longer pink on the outside, as it will continue to cook and tenderize in the oven, preventing dryness. Incorporate the cream cheese thoroughly into the sauce until completely smooth for a luscious texture. For an extra layer of flavor, consider using a high-quality Mexican blend cheese, or grate your own for better melt. Allowing the casserole to cool for 10 minutes before serving is crucial for the sauce to set and prevent it from being too runny.