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Easy Chicken and Broccoli Tater Tot Casserole

Easy chicken and broccoli tater tot casserole combines a creamy chicken filling with cheddar and a crisp, golden layer of tater tots. Bake it uncovered until bubbly at the edges and the center reaches 165°F.
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Prep Time 15 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the pan
  • 1 tbsp unsalted butter softened
For the filling
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup milk
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 3 cups chicken cooked and shredded
  • 1 bag (12 oz) broccoli florets frozen, thawed and patted dry
  • 1.5 cups cheddar cheese shredded
For the topping
  • 1 bag (32 oz) tater tots frozen

Equipment

  • 1 9x13-inch baking dish
  • 1 instant-read thermometer

Method
 

Prepare the pan
  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish with the butter.
Make the filling
  1. In a large bowl, whisk together the soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
  2. Fold in the chicken, broccoli, and cheddar.
Assemble and bake
  1. Spread the filling in the prepared dish.
  2. Arrange the frozen tater tots in a single layer over the filling.
  3. Bake uncovered for 45 to 55 minutes, until the tots are golden brown and crisp, the filling bubbles at the edges, and the center reaches 165°F on an instant-read thermometer.
  4. Let the casserole rest for 10 minutes before serving.

Notes

Pat the thawed broccoli dry so excess moisture does not thin the creamy filling. Refrigerate leftovers for up to 3–4 days; freezer: yes, for up to 2 months. For a gluten-free version, use certified gluten-free condensed soup and tater tots.