Tuesday, September 1, 2015

Mexican Chicken Tater Tot Casserole ***

I decided to try this one based on the fact that it had tater tots (yummilicious!), looked quick/easy, and was similar to one of our favorite dishes ever, Mexican Chicken.  It really didn't taste a lot like our Mexican Chicken, simply because of the lack of Doritos, but it was still really good.  I used the mild Rotel, since that's what we typically prefer.  I also used a rotisserie chicken, just because it was easiest.  I would say, though, that you really need the 32-oz bag of tater tots.  I used about 3/4 of that bag, just because I like them lined up close together.  That did mean I had to cook it for an extra 5 minutes, but it was totally worth it, just to have more tot-vana.

We all enjoyed it, but I kind of wonder if it might be better with some canned corn added in there.  Might be interesting to play around with it a bit.  Still a great recipe as-is, though.

(luckymommyto2boys ~ Amy ~ InsideBruCrewLife)

3 cups cooked, diced chicken
1 (10-oz) can hot diced tomatoes and chilies (Rotel), drained
1 (10.5-oz) ounce can cream of chicken soup
2 green onions, diced
16 ounces frozen tater tot potatoes
2 cups Mexican blend cheese

Stir together the chicken, tomatoes, soup, and green onions. Spread in a greased 11x8 baking dish.
Spread the frozen tater tots on top of the chicken mixture. Cover with cheese.
Bake at 350 degrees for 25 minutes. Broil on high for 1-2 minutes to brown the cheese. Be sure to watch it carefully, so it doesn't burn. Top with chopped cilantro and serve immediately. Serves 6.
*If you do not like spicy things, use a mild can of tomatoes and chilies.
**You can make this dish early in the day and keep it refrigerated until 30 minutes before you need to bake it. Reduce baking time by 5 minutes.
***Amy/luckymommy's notes: I used mild Rotel, a rotisserie chicken, and a 32-oz bag of tater tots.  It took closer to 30 minutes to cook.

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