broccoli, cheddar and chicken tater tot casserole

This isn’t the most sophisticated recipe there is, but the kids liked it. I actually wasn’t too much of a fan of it myself. Maybe my tastes have matured as I’ve begun to cook more. Who knows. At any rate, the kids ate every bite of it. When they clean their plates, I really can’t complain. I guess I’ll be making this one again for the kids when James and I have something else to eat! Here’s the kid-approved recipe:

What you’ll need:

2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups broccoli florets
2 large boneless skinless chicken breasts, cooked and shredded
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon garlic salt
1/2 bag tater tots, frozen
1/2 Cup shredded cheddar cheese

1. Preheat oven to 375 degrees F. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.

Recipe from Picky Palate

FacebookTwitterPinterestGoogle+Amazon Wish ListGoogle ReaderBookmark/FavoritesEmailPrintShare

18 thoughts on “broccoli, cheddar and chicken tater tot casserole

  1. Eastlyn and co.

    This actually sounds pretty good to me. I’ve had the tater tot casserole with ground beef and cream of mushroom soups, too. My taste isn’t all that sophisticated (lol)! Thanks for the recipe. I look forward to trying it. My daughter will enjoy making this herself.

  2. Jill

    Brie – ha! Hot sauce was in the original recipe, but seeing as I made this for my kiddos, I didn’t add any. Sorry about that! I didn’t remove it from the recipe part of the post. Oops!

  3. Jill

    unknown – it’s actually not my recipe, I got it from the picky palate (link at the bottom of the post), and she also used 8-10 cups. It does seem like a lot, but if you’re using big florets, 8-10 cups fill up quickly. You can use less if you like!

    1. Jill

      Thanks for letting me know Jeannie! I haven’t tried this recipe since I posted it and maybe I’ll give it another try with your suggestions!

  4. Sue Masten

    The instructions to your recipe calls for Hot Sauce – but Hot Sauce is not listed as an ingredient. So how much do your use?

    1. Jill Post author

      Thanks for bringing that to my attention Sue! The original recipe called for hot sauce, but I left it out of the ingredients list because I didn’t use any. I must have not seen it in the instructions. If you would like to add some, you can see the original recipe at a link at the bottom of this post. I hope that helps!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>