This creamy and comforting dish is like a hybrid of chicken pot pie and tater tot casserole! This recipe uses frozen veggies and rotisserie chicken to save time on prep; you can make the whole casserole in about 1 hour!
If you don’t want to use rotisserie chicken, you can use any boneless, skinless leftover chicken (white and/or dark meat) or cook your own. You will need 4 cups of cooked, shredded chicken. If you are cooking your own chicken, make sure to season it with salt and pepper!
I used Diamond Crystal Kosher salt for this recipe, which is lighter and flakier than Morton Kosher salt. To substitute Morton Kosher salt or regular table salt, start with adding only 1/4 teaspoon in with the onion and other seasonings. Then, be sure to taste the casserole mixture before adding it to the casserole dish, adding in more salt and/or pepper if needed.
I recommend bringing the sour cream up to room temperature to help prevent the sour cream from curdling when being added to the hot liquid. It doesn't mean if you add it in cold it will necessarily curdle, but I like the extra insurance just in case! I usually just measure out the sour cream before I start any of the other prep for the recipe, and I find that is long enough.
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Keywords: chicken tater tot casserole, chicken casserole, tater tot casserole
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