Time 35m Number Of Ingredients 7 Steps:
Preheat oven to 400. In a large bowl, add chicken, vegetables, cream soup, 1/2 cup cheese, black pepper, and paprika. Mix with a spoon to incorporate all ingredients. In a 9 x 9 pan, pour in the chicken/vegetable mixture, spreading to make it even. Top with the tater tots one at a time, placing side by side. Cook uncovered for 25 minutes or until tater tots are browned. Top with remaining 1/2 cup cheddar cheese and cook 5 more minutes to melt. Serve right away.
Time 1h Yield 4 to 6 servings Number Of Ingredients 16 Steps:
Preheat the oven to 425 degrees F. Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl; leave the juices and as much oil as possible in the skillet. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Sprinkle the flour over the top and stir to combine. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Add the cream cheese and stir until smooth. Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Remove from the heat. Add the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.
Time 1h5m Yield 6 Number Of Ingredients 5 Steps:
Heat oven to 375°F. In ungreased 11x7-inch (2-quart) glass baking dish, place broccoli, carrots, cauliflower and cheese sauce. Microwave uncovered on High 3 to 5 minutes, stirring once, until thawed. Stir well until cheese sauce is melted. Stir chicken and 3 tablespoons of the onions into vegetable-cheese mixture. Top with frozen potato nuggets. Bake uncovered 40 to 45 minutes or until bubbly around edges and potato nuggets are golden brown. Sprinkle with cheese and remaining 1 tablespoon onion. Bake 5 to 10 minutes longer or until cheese is melted.
Time 1h20m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 450 degrees F. Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish. Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.
Time 1h Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish and set aside. In a large bowl whisk together the sour cream, both cans of soup, milk, the shredded cheese, ranch mix, and seasonings. Stir in the chicken. Pour the chicken mixture into the prepared pan and top with an even layer of tater tots. Bake in preheated oven for 30-45 minutes until hot and bubbly.
Time 1h Yield 6 servings. Number Of Ingredients 8 Steps:
Preheat oven to 400°. In a large skillet, cook the beef, onion and celery until the meat is no longer pink and the vegetables are tender; drain. Stir in salt and pepper. , Spoon mixture into a greased 3-qt. baking dish. Spread with soup. Top with frozen potatoes. Bake for 40 minutes or until bubbly. Sprinkle with cheese. Bake for 5 minutes or until cheese is melted.
Time 40m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Mix cream of chicken soup, cream cheese, mozzarella cheese, Cheddar cheese, and mayonnaise together. Mix well and add chicken; make sure cream cheese is fully incorporated. Put into a 9x13-inch glass baking dish. Crush crackers and sprinkle evenly over top of chicken. Dot margarine evenly over crushed up crackers. Bake in the preheated oven until the top is browned and casserole is bubbling, 30 to 45 minutes.
Time 55m Yield 10 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray. Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes. Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined. Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top. Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. In a saute pan with about 1 Tbsp of butter saute onions and mushrooms until tender. In a bowl combine broccoli mixture, chicken, half of the green onions, garlic powder or fresh minced garlic plus the sauteed onions and mushrooms. Transfer to a 3-quart baking dish. Arrange potatoes on top. Bake, uncovered for 40 minutes. Sprinkle with cheese and remaining green onions. Bake 5-10 minutes more or until cheese melts.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Boil chicken, celery, onion in 3 cups of water. Remove chicken when cooked through and dice into bite size pieces. Remove celery and onions from pot, but keep the stock in pot. Continue boiling stock from chicken, celery and onions until it reduces to 1 cup (if you reduce stock to less than 1 cup, not a problem, add milk to measuring cup with stock to equal 1 cup). Stir together in a bowl chicken, onion, celery, frozen peas, Miracle Whip, cream of chicken soup and 1 cup of reduced stock. Pour chicken mixture into greased 9x13-inch baking dish. Sprinkle with 2 cups shredded cheese (I’ve tried other cheeses, but cheddar seems to hit the spot for me). Top with tater tots. Bake at 350°F for 45 minutes. ENJOY!
