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This chicken tater tot casserole is perfect for a busy weeknight. It has all the makings for a quick, easy, tasty recipe for your family - just when you need it most!
This casserole is similar to a chicken pot pie, but without the crust and much quicker and easier. The tater tots act as a sort of crust on the top.
Using frozen tater tots and mixed vegetables contribute to the quickness of this recipe - along with the canned cream soup. Takes only 35 minutes from start to finish!
I suggest that you use a mixed vegetable combo that your family will love.
I used a pea, corn, green bean, and carrot mixture, but you may want to just use individual veggies to create your own mixture.
As long as it's 12 ounces and what your family loves - it will turn out great!
What You'll Need
2 cups cooked shredded chicken or turkey (can used canned)
12 ounces mixed vegetables, frozen
21 ounces condensed cream soup (2 cans - 10.5 ounces each) - I used one can cream chicken and 1 can cream mushroom
1 cup cheddar cheese, shredded
¼ teaspoon black pepper
1 teaspoon paprika
16 ounces tater tots, frozen
How to Make Chicken Tater Tot Casserole
Prep time for this recipe is just about 10 minutes. Simply gathering all your ingredients and shredding your cheese (if you aren't using already shredded).
You won't need to heat anything on the stove top - just preheat your oven while you mix together all the ingredients except for the tater tots and half the cheese.
Then, you will add the mixture to a 9 x 9 baking dish and spread to even it out.
Next comes the tater tots lined up on top just like soldiers. Place them in an even row touching.
You don't want any gaps or you may not have enough room for them all.
Bake the tater tot casserole for 25 minutes uncovered, then top with the remaining cheese and cook just 5 minutes more to melt the cheese.
Then you're done!
While the casserole is cooking, you may want to whip up a quick salad to go along with it - or use already prepared bagged salad.
(Full Recipe Below)
Tips & FAQs
Can I use canned vegetables in place of the frozen?
If you want to use canned vegetables, this would be okay (although I prefer frozen, as they taste fresher to me).
Make sure to drain the vegetables before adding, as you don't want extra liquid.
Does it matter which vegetables are in my vegetable mix?
I recommend using a mix that has the vegetables you and your family like.
For example, we don't like lima beans, so I stay away from mixes using them. However, if you and your family like them, use a mix that has them in it.
The veggie mix I used included green peas, carrots, corn, and green beans. I like this mix, and it turned out great.
If you choose what your family likes, your results should please your family.
Do I need to use cheddar cheese? or will another cheese work just as well?
For the cheese, I prefer to use a sharp or extra sharp cheddar, as it adds more flavor than mild. But use what you have and what you prefer.
You could even try pepper Jack cheese to add a bit of spice. I bet this would be a delicious option!
Mozzarella or Monterey Jack cheeses are other options you could choose, but these would not add as much flavor to the casserole as the other options above.
I also recommend that you freshly shred your cheese for best melting results.
However, if you need to save time or pre-shredded cheese is all you have - by all means, use what you have and save time where needed.
Do I need to thaw any of the frozen ingredients?
No, both the frozen mixed vegetables and the frozen hash browns are fine to leave frozen when putting the casserole together. No need to thaw them ahead of time.
Does it matter what cream soup I use?
No. You can use store brand or name brand. And the type of cream soup doesn't matter either.
Just like with the vegetable mixture you choose, the condensed cream soup variety depends on what your family likes.
You can use cream of mushroom, celery, or chicken or a mixture of these three. I used one can of cream of mushroom and one can cream of chicken for mine.
What if I don't have leftover chicken or turkey?
If you don't have leftover chicken or turkey, you can either use canned chicken, or you can cook some diced chicken breast meat before putting the casserole together.
The meat doesn't have to be shredded, but it's good to have it cut up into small, bite-sized pieces before adding to the casserole.
If using canned chicken, two 10-ounce cans (283 grams per can) are about the equivalent of the 2 cups of chicken called for in the recipe.
Just make sure to drain the chicken well before adding, and break up the chunks to where they are a bit shredded.
What should I serve with the tater tot casserole?
The best side dish for this tater tot casserole is a side salad or my Mediterranean Cucumber Salad.
This casserole is a one-pot meal that includes starches, protein, and vegetables - a complete meal in itself. So nothing else is really necessary. However, a side salad is always a welcome addition.
You can also serve with your choice of bread, like my Butter Biscuits or a loaf of crusty bread.
Leave me a message in the comments below and tell me how you like this chicken tater tot casserole and what type of cheese you used!
You may also love these Casseroles:
Chicken Divan Crock Pot Recipe
Beef Pie Recipe with Ground Beef
Tuna and Rice Casserole Recipe
Chicken Tater Tot Casserole (Easy & Cheesy)
- 2 cups cooked shredded chicken or turkey (can used canned)
- 12 ounces mixed vegetables , frozen
- 21 ounces condensed cream soup (2 cans - 10.5 ounces each) - I used one can cream chicken and 1 can cream mushroom
- 1 cup cheddar cheese , shredded
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- 16 ounces tater tots , frozen
- Preheat oven to 400.
- In a large bowl, add chicken, vegetables, cream soup, ½ cup cheese, black pepper, and paprika. Mix with a spoon to incorporate all ingredients.
- In a 9 x 9 pan, pour in the chicken/vegetable mixture, spreading to make it even.
- Top with the tater tots one at a time, placing side by side.
- Cook uncovered for 25 minutes or until tater tots are browned.
- Top with remaining ½ cup cheddar cheese and cook 5 more minutes to melt.
- Serve right away.
Don't Forget to Pin For Later!
Wow. That sounds like great comfort food with all the cheese and potatoes in that chicken casserole recipe! Yum.
Yes, it is! Plus, it's easy - win-win!
I'm making this right now for dinner. Sticking it in the oven now.
What a great way to use tater tot. This casserole is easy and delicious.
Thanks Anita! I agree!
This is like the ultimate in comfort food. It sounds just incredible and perfect for an easy weekend dinner 🙂
Yes it is! Thanks Danielle!
Oh wow, that looks like total comfort food. Cheesy and indulgent. YUM!
It is Dannii! Let me know how yours turns out!
This was such an easy recipe! The whole family loved it and it's such great midweek meal!
That's great to hear! Thanks Bry!
A good tater tot recipe is what everyone needs in their back pockets and I'm glad you have this one to share! Thanks for such an easy and simple recipe that's perfect for any occasion 🙂
I don't have any Tator Tots but I do have some frozen shredded hashbrowns would that work? Otherwise this recipe looks great!
Anne - Hashbrowns should work. Give it a try and let me know how it turns out.
A Great Recipe! That’s What’s For Dinner 🍴 Thank You 😊
That's great, Charles!
This recipe was easy, and it turned out delicious! I cut the recipe in half, since it's just my fiance and me, but we still have some leftovers. I had one chicken thigh and some veggies with potatoes leftover from dinner a couple of nights before, so all of that was used with more frozen broccoli. Cream of celery with 1/4 cup water was the perfect amount of sauce. I used tator rounds instead. The ingredients were heated a bit first in a sauce pan before poured into a casserole dish to ensure the frozen veggies cooked all the way through. The total prep and cook time was about 45 minutes or so. Thank you so much for sharing this easy dinner idea!
Awesome Christianna! Thanks for letting me know how you changed it up - I'm all for that!
Ummmmm... I just thought I would point out that nowhere in this recipe is there a temperature posted for baking, in case you wanted to add that ... I'm having a hard time believing these comment posters actually made this dish just because no one has asked about the oven temp yet that I have seen! ... That said, I've made this recipe quite a few times altering the soup/veggies to whatever I happen to have in my freezer. I just use a very similar recipe and use the temp they have posted in theirs. It's a quick easy meal great for those nights when work runs over and you need to feed the kids. Its really good with the frozen broccoli and/or cauliflower florets in place of the mixed veggies as I personally have a very deep, life long, hatred of frozen and canned mixed veggies both (I have issues lol). I've made it with both of the soups posted as well as the cream of celery and/or cream of potato... Basically just whatever I have on hand at the time as I use all of those those types of souls for various things, never for just eating soup though lol.
Hi - Thanks for your input! In the recipe card at the bottom of the page you will notice that the oven temperature is given (which is 400F) Glad you have enjoyed the recipe. You're right, there are lots of variations - thanks for sharing yours!