Chicken Tater Tot Casserole

8 standard portions

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Ingredients

• 2 pounds (900g) chicken breasts (cubed into bite-sized ½ inch pieces)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion (diced)
• 1 clove garlic (minced)
• ⅓ cup all purpose flour
• ¾ cup (180ml) whole milk
• 1 ½ cups (120ml) chicken stock (or broth)
• 2 teaspoons dried thyme
• 2 cups (300g) frozen mixed vegetables (corn, carrots, peas)
• 32-ounce (900g) bag frozen tater tots
• 8 ounces (225g) cheddar cheese (shredded)
• 1 tablespoon chopped fresh parsley (chopped)

Method

1. Preheat oven to 350°F/180°C and grease a 9×13 inch casserole dish with cooking spray.
2. Season the chicken with salt and pepper.
3. Heat olive oil in a skillet, and melt butter. Add the chicken and cook until cooked through, then remove from the pan onto a plate (the chicken won’t get browned and that’s fine).
4. Add onion and garlic, and cook until the onion is translucent.
5. Add flour, and cook it for 1 minute then add milk, and gradually add the stock. Use a whisk or a spatula and stir until you get a sauce that’s the same consistency as heavy cream. Season with thyme, and add mixed vegetables and return the chicken and stir.
6. Transfer the mixture to a 9x13 pan, and arrange the tater tots on top.
7. Bake for 30-40 minutes or until the tater tots are crispy, then sprinkle the cheese on top and place under the broiler for a few more minutes. Allow to cool on a cooling rack for 15 minutes before serving. Garnish with chopped parsley.