Ingredients:
- lbs Boneless, skinless chicken breasts
- tbsp Olive oil
- tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
- tbsp Unsalted butter
- cloves Garlic, minced finely
- ¼ cup All-purpose flour
- cups Whole milk, warmed slightly
- cup Heavy cream
- cup Freshly grated Parmesan cheese
- ½ tsp Salt
- ¼ tsp Freshly ground black pepper
- Pinch of freshly grated nutmeg
- (15 oz) package Frozen Tater Tots
- cup Shredded Mozzarella cheese (optional)
- tbsp Fresh parsley, chopped (for garnish)
Instructions:
- Season chicken breasts with salt, pepper, and garlic powder. Sauté in olive oil in a large skillet until cooked through (internal temp 165°F/74°C). Let rest, then dice into bite-sized pieces (about ¾ inch cubes).
- Melt butter in a medium saucepan over medium heat. Add minced garlic and cook until fragrant (about 30 seconds). Whisk in the flour and cook for 1 minute, stirring constantly (this is your roux).
- Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, stirring frequently, and cook until slightly thickened (about 3-4 minutes).
- Reduce heat to low. Stir in the heavy cream and bring back to a very low simmer. Remove from heat and gradually whisk in the grated Parmesan until completely smooth. Season with salt, pepper, and nutmeg.
- Gently fold the diced, cooked chicken into the finished Alfredo sauce. Taste and adjust seasoning if needed.
- Spread the chicken and sauce mixture evenly across the bottom of a prepared 9x13 inch baking dish.
- Arrange the frozen tater tots in a single, tightly packed layer over the top of the sauce mixture. Do not thaw them first!
- Cover the dish tightly with foil. Bake at 400°F (200°C) for 25 minutes.
- Remove the foil. Sprinkle the optional mozzarella evenly over the tots. Return to the oven, uncovered, for an additional 15-20 minutes, or until the tots are deeply golden brown and the sauce is bubbling.
- Let the casserole rest for 5-10 minutes before slicing. Garnish generously with fresh parsley before serving.