Tater Tot Chicken Skillet Dinner

Denise's Test Kitchen
by Denise's Test Kitchen
4-6 Servings
35 min

I love to revamp or create recipes in my kitchen. I've been taking recipes that I have grown up on and change them up. Sometimes, it's just a flavor thing, looking to add my own flair to create a tastebuds sensation. Other times, I am looking to make the recipe easier, you know less time involved. My inspiration for this Skillet Dinner comes from https://www.foodnetwork.com/

Down home cooking

Time was an issue for me tonight. I wanted to use my time as wisely as I could. I used rotisserie chicken and shredded it, time saver. Then I used cream of chicken soup instead of taking the additional time to make and thicken the sauce on my own. Total time saver and I really think the cream of chicken soup added some flavor.

I was looking to add a touch of sweetness to this tasty recipe. So, I used a sweet onion and I feel that really did the trick! I liked the way this came out so much that I don't think I will ever go back to the original recipe!

Tater Tot Chicken Skillet Dinner
Recipe details
  • 4-6  Servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 4 tablespoons unsalted butter
  • 2 carrots, cut into 1/2-inch thick rounds
  • 2 stalks celery, cut into 1/4-inch half-moons
  • 1 sweet onion, chopped
  • Kosher salt and freshly ground black pepper
  • 1 can cream of chicken soup (10.5 oz)
  • 2 cups chicken broth
  • 4 cups shredded cooked chicken
  • 3 cups frozen tater tots, thawed
  • 1 teaspoon fresh thyme leaves

Preheat the oven to 400 degrees F.
Melt the butter in a large cast iron skillet over medium heat until hot. Add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes. Stir in the can of cream of chicken soup and chicken broth and bring to a simmer. Stir in the chicken. Season with salt and pepper.
Scatter tater tots all over the top of the casserole and sprinkle thyme on top of the tater tots. Bake until the filling is bubbling and the topping is golden brown and crisp, 20 to 25 minutes. Let stand 8-10 minutes before serving.
  • For thicker sauce, cut down on the chicken broth.
  • Whenever I can I use my cast iron skillet because it can go from stove top to oven!
Denise's Test Kitchen
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