Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
  • 1 can (10.75 ounces/305g) condensed cream of chicken soup
  • 1 cup (240ml) milk
  • 1 cup (225g) frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup (115g) sour cream
  • 1/4 cup (30g) shredded cheddar cheese, plus more for topping
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • 1 (32 ounce/900g) package frozen tater tots, slightly thawed
  • 2 tablespoons (30ml) melted unsalted butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Fresh chives or green onions for garnish
  • Ranch dressing for serving

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until softened (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds).
  3. Add shredded chicken, cream of chicken soup, milk, mixed vegetables, sour cream, cheddar cheese, thyme, salt, pepper, Worcestershire sauce, and smoked paprika to the skillet. Stir to combine and heat through.
  4. Pour the chicken mixture into the prepared baking dish.
  5. Toss slightly thawed tater tots with melted butter, garlic powder, and onion powder in a bowl.
  6. Arrange tater tots in a single layer over the chicken mixture.
  7. Bake for 30-35 minutes, or until the tater tots are golden brown and crispy, and the chicken mixture is bubbly. Check internal temperature of chicken mixture (should be 165°F/74°C).
  8. Sprinkle with additional cheddar cheese during the last 5 minutes of baking for extra cheesy goodness (optional).
  9. Garnish with fresh chives or green onions.
  10. Serve immediately with ranch dressing.