I think, if my not-always-reliable memory serves me correctly, that this recipe was featured in the “Chopped Dinner Challenge” on the Food Network recently.
Yes, a quick check on their site confirms that my facts (and memory) are indeed correct.
alert the media.
Anyhoo, tater tots, for the uninitiated, are ground up, formed, seasoned potatoes that are held in very high regard in this house. Very high regard. Very high. Very.
This was a winner all around and will definitely be made again.
Chicken and Tater Tot Casserole – adapted from Food Network
- 4 tbs. unsalted butter
2 carrots, cut into 1/2-inch thick rounds
1 onion, chopped
- 1 cup frozen peas
- Fresh ground black pepper
1/4 cup all-purpose flour
2 cups milk
1 cup white wine
- 4 cups shredded cooked chicken
- 3 cups frozen tater tots, thawed
1 teaspoon fresh thyme leaves
- 1 cup shredded sharp white cheddar cheese
Preheat the oven to 450 degrees F.
Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots and onions and season with pepper. Cook, stirring occasionally, until the vegetables are tender, about 6-7 minutes. Add the peas, and cook for another minute or so. Stir in the flour, and then whisk in the milk and wine and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a greased 2-quart baking dish. Sprinkle the cheese over the top of the chicken mixture.
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, 30 to 35 minutes. Let stand 10 minutes before serving.