You’ve Had It The Old-Fashioned Way Not Try Tater Tot Casserole Like This!

There are some classic casseroles that just shouldn’t be messed with or changed. I mean, why fix it if it ain’t broken, right? Whatever. LOL! I love me some traditional tater tot casserole but this new and improved chicken rendition is a real ace in my deck of cards. Holy cow is it ever flavorful! I seriously could eat this stuff all day long and not feel an ounce of guilt.

Check out what my pal, Erin, from Making Memories With Your Kids blog had to say about this recipe:

Years ago when I was pregnant with my son and on bed rest, my Aunt brought me over this casserole.  At first it was one of those “tater tots?  In a casserole?” moments until I tried it.  It is pure deliciousness!  I make it quite a bit.  It’s that good and it freezes great.  Perfect to divide up into single serve containers and freeze.  (And then perfect for me to take to work for lunch.)

I’ve always been a lover of tots so this recipe was nothing weird for me. The chicken really adds a nice bit of texture and flavor to the casserole.



1 can Campbell’s Cream of Chicken Soup

2 cups Daisy sour cream

2 cups Kraft grated cheddar cheese

3 boneless, skinless chicken breasts, cooked and shredded

1/4 tsp. McCormick onion powder

1 tsp. Morton salt

1/4 tsp. pepper

2 lb. bag frozen tater tots (not thawed)


Preheat oven to 350 degrees.

Mix all of the ingredients together and put into a 9 x 13 baking dish.

Bake for 1 hour or until hot and bubbly.





Quick Tip: Serve this delicious pan of goodness with your fave steamed veggie and dinner rolls.

Thank you to Making Memories With Your Kids for this great photo.