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| Chicken Jalapeño Popper Tater Tot Casserole (Photo by Amy Bradt) |
Printable Recipe
Recipe by: Amy Bradt Yield: 10 servings
Ingredients
1 (30 ounce) bag frozen tater tots
8 ounces cream cheese, softened
16 ounces sour cream
1/2 teaspoon garlic salt
1 teaspoon black pepper
2 cups Mexican shredded cheese, divided use
6 green onions, sliced
6 jalapeño peppers, seeds removed and diced
1/2 pound bacon, cooked, drained and crumbled
1 rotisserie chicken, skinned, bones removed and shredded
Directions
Preheat oven to 425°. Spread tater tots evenly into the bottom a 9 x 13" baking dish. Bake tater tots for 15 minutes.
While tater tots are cooking, in a medium bowl, stir together cream cheese and sour cream. Season with garlic salt and pepper. Stir in half the shredded cheese,half the green onions, all of the diced jalapeño peppers and chicken and mix until well combined.
Once the tater tots have cooked for 15 minutes, remove pan from oven and spread the chicken/cream cheese mixture evenly on top of the tots.
Sprinkle with the rest of the shredded cheese & green onions and bacon.
Cook, uncovered, for about 30 minutes. Allow to cool for 5 minutes before serving.
Notes
I changed this recipe up quite a bit from the original, as I thought it was WAY too salty and rich with both blocks of cream cheese. I think this one is better, as I used 1/3 of the salt, and only 1/2 the bacon.
1 (30 ounce) bag frozen tater tots
8 ounces cream cheese, softened
16 ounces sour cream
1/2 teaspoon garlic salt
1 teaspoon black pepper
2 cups Mexican shredded cheese, divided use
6 green onions, sliced
6 jalapeño peppers, seeds removed and diced
1/2 pound bacon, cooked, drained and crumbled
1 rotisserie chicken, skinned, bones removed and shredded
Directions
Preheat oven to 425°. Spread tater tots evenly into the bottom a 9 x 13" baking dish. Bake tater tots for 15 minutes.
While tater tots are cooking, in a medium bowl, stir together cream cheese and sour cream. Season with garlic salt and pepper. Stir in half the shredded cheese,half the green onions, all of the diced jalapeño peppers and chicken and mix until well combined.
Once the tater tots have cooked for 15 minutes, remove pan from oven and spread the chicken/cream cheese mixture evenly on top of the tots.
Sprinkle with the rest of the shredded cheese & green onions and bacon.
Cook, uncovered, for about 30 minutes. Allow to cool for 5 minutes before serving.
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| Chicken Jalapeño Popper Tater Tot Casserole (Photo by Amy Bradt) |
Notes
I changed this recipe up quite a bit from the original, as I thought it was WAY too salty and rich with both blocks of cream cheese. I think this one is better, as I used 1/3 of the salt, and only 1/2 the bacon.
Original recipe from: The Country Cook
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