This Cheesy Chicken Tater Tot Casserole is loaded with tender shredded chicken in a creamy, savory sauce, covered with cheddar cheese, and topped with a blanket of crispy golden tater tots. It’s warm, filling comfort food that makes a generous 13" x 9" casserole—perfect for feeding a hungry family.
I made this cheesy chicken casserole for our daughter's family this week, and it checked all the boxes. The grandkids loved it! Chicken, cheese, and crispy potatoes are a pretty lovable combination, even for picky eaters.
This casserole does require cooking and shredding the chicken first, but the Instant Pot makes that part easy. The chicken cooks in broth with onion and celery, giving it far more flavor than chicken cooked in plain water. If you're short on time, you can skip that step and use a rotisserie chicken instead.
Put the boneless chicken breasts in the Instant Pot with one cup of chicken broth, a quartered onion, and several large pieces of celery.
Cook the chicken on high pressure for 10 minutes, then let it release naturally for 10 minutes. That natural release is important because it allows the chicken to rest and stay moist instead of tightening up and losing its juices.
If your chicken breasts are unusually thick, increase the pressure-cooking time to 12 minutes. The 10-minute natural release remains the same. Release any remaining pressure, remove the chicken, and check that it has reached 165°F. Discard the onion and celery, then shred or chop the chicken.
Save the flavorful broth—you’ll use it in the creamy filling.
Sauté the chopped bell pepper in butter until it begins to soften. Stir in 1/2 cup of the reserved chicken broth, the cream of chicken soup, the cream of mushroom soup, and the sour cream.
Fold in the shredded chicken and stir until combined. Spread the chicken mixture evenly in a greased 13" x 9" baking dish.
Sprinkle shredded cheddar cheese evenly over the creamy chicken filling.
Arrange the frozen tater tots in a single layer over the cheese. Keeping them in one layer helps every tot get brown and crispy instead of steaming.
Bake the chicken tater tot casserole uncovered at 425°F for 30 to 35 minutes, or until the filling is hot and bubbly and the tater tots are crisp and golden brown.
Let the casserole rest for about five minutes before serving.
You can add vegetables under the cheese and tater tots if you want to turn this into a complete one-dish meal.
Try one or two cups of:
Drain canned vegetables well before adding them. Frozen vegetables can go into the casserole without thawing, although they may add a few minutes to the baking time.
This rich, hearty casserole pairs well with a simple vegetable or crisp green salad. Green beans, peas, broccoli, glazed carrots, or fresh fruit would all be right at home beside it.
If your family likes easy chicken dinners, try my Easy Apricot Chicken, Chicken and Dressing Casserole, Party Chicken, or Chicken and Biscuit Pot Pie Casserole!
A delicious dish for kids of all ages. Tender white meat chicken in a savory sauce, blanketed with cheddar cheese and topped with crispy tater tots.
Yes. A rotisserie chicken is a great shortcut for this casserole. Remove the skin and bones and use about six cups of chopped or shredded cooked chicken.
Since you won’t have the broth from pressure-cooking the chicken, use 1/2 cup of purchased chicken broth in the sauce.
Yes. Prepare the creamy chicken filling, spread it in the baking dish, and add the cheese. Cover and refrigerate it for up to 24 hours.
For the crispiest topping, wait to add the frozen tater tots until you are ready to bake.
Let the refrigerated casserole stand at room temperature while the oven heats. Add the tater tots and bake as directed, allowing approximately 10 additional minutes if needed for the center to become hot and bubbly.
Yes. Assemble the chicken filling and cheese in a freezer-safe baking dish, but leave off the tater tots. Cover the casserole tightly and freeze it for up to three months.
Thaw it overnight in the refrigerator, add the frozen tater tots, and bake as directed. Allow extra baking time because the filling will be cold.
For the crispiest tater tots:
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Love, GB (Betty Streff)
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