Chicken Alfredo Tater Tot Casserole
A comforting dish combining tender chicken, creamy Alfredo sauce, and crispy tater tots, perfect for busy nights or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced Use rotisserie chicken for quicker preparation.
- 1 package (32 oz) frozen tater tots
- 1 jar (15 oz) Alfredo sauce You can switch it for a creamy mushroom sauce or cheese sauce.
- 1 cup shredded mozzarella cheese Feel free to try different cheeses like cheddar or Swiss.
- ½ cup grated Parmesan cheese
- ½ cup sour cream Greek yogurt can be used as a substitute.
- ½ teaspoon garlic powder Adjust seasoning to taste.
- ½ teaspoon onion powder Adjust seasoning to taste.
- Salt and pepper to taste
- ½ teaspoon Italian seasoning Optional.
- ½ cup cooked bacon bits Optional; can mix in with chicken or sprinkle on top.
- Fresh parsley for garnish Optional.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the Alfredo sauce, sour cream, garlic powder, onion powder, Italian seasoning (if using), salt, and pepper. Stir until well blended.
- Add the shredded or diced chicken to the bowl and mix until the chicken is evenly coated in the Alfredo mixture.
- Spread the chicken Alfredo mixture into the prepared baking dish, spreading it in an even layer.
- If you’re using bacon bits, you can either mix them into the chicken layer or sprinkle them on top.
- Arrange the frozen tater tots in a single, even layer over the chicken mixture.
- Sprinkle mozzarella cheese and Parmesan cheese evenly over the top of the tater tots.
Baking
- Bake in the preheated oven for 40–45 minutes, or until the tater tots are golden brown, crispy, and the cheese is bubbling.
- Remove the casserole from the oven and let it cool for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Serve hot with a simple green salad or steamed veggies. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.