Chicken Alfredo Tater Tot Casserole
Chicken Alfredo Tater Tot Casserole
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 8 ounces cream cheese, cubed, softened
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole Assembly
- 2 cups shredded mozzarella cheese, or Italian blend
- 32 ounces frozen tater tots
- 1 tablespoon dried parsley, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the cubed chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 4
In the same skillet (do not clean), melt 1/4 cup of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in 2 cups of whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3 to 5 minutes.
⏱️ 5 min
- 6
Reduce heat to low. Add the cubed cream cheese and stir until completely melted and smooth. Stir in 1 cup of grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue stirring until the sauce is creamy and well combined. Taste and adjust seasonings if needed.
⏱️ 5 min
- 7
Return the cooked chicken to the skillet with the Alfredo sauce. Stir until the chicken pieces are thoroughly coated.
⏱️ 2 min
- 8
Pour the chicken Alfredo mixture into the prepared 9x13 inch baking dish and spread it evenly. Sprinkle 1 cup of shredded mozzarella cheese over the chicken Alfredo. Arrange the frozen tater tots in a single, even layer over the mozzarella. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the tater tots.
⏱️ 5 min
- 9
Bake for 25 to 30 minutes, or until the tater tots are golden brown and crispy, and the cheese is melted, bubbly, and slightly browned. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 10
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with dried parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Alfredo Tater Tot Casserole
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 8 ounces cream cheese, cubed, softened
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole Assembly
- 2 cups shredded mozzarella cheese, or Italian blend
- 32 ounces frozen tater tots
- 1 tablespoon dried parsley, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the cubed chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 4
In the same skillet (do not clean), melt 1/4 cup of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in 2 cups of whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3 to 5 minutes.
⏱️ 5 min - 6
Reduce heat to low. Add the cubed cream cheese and stir until completely melted and smooth. Stir in 1 cup of grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue stirring until the sauce is creamy and well combined. Taste and adjust seasonings if needed.
⏱️ 5 min - 7
Return the cooked chicken to the skillet with the Alfredo sauce. Stir until the chicken pieces are thoroughly coated.
⏱️ 2 min - 8
Pour the chicken Alfredo mixture into the prepared 9x13 inch baking dish and spread it evenly. Sprinkle 1 cup of shredded mozzarella cheese over the chicken Alfredo. Arrange the frozen tater tots in a single, even layer over the mozzarella. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the tater tots.
⏱️ 5 min - 9
Bake for 25 to 30 minutes, or until the tater tots are golden brown and crispy, and the cheese is melted, bubbly, and slightly browned. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 10
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with dried parsley.
⏱️ 5 min