Chicken Fajita Tater Tot Casserole
This decadent and warming casserole is the perfect easy winter meal!
Ingredients
- 1 lb. boneless skinless chicken breast
- 2 bell peppers any color
- 4 oz. fresh mushrooms optional
- 1 can 15 oz Ro*Tel, drained
- 1 box/can 10-12 oz cream of mushroom soup (I use the Pacific Foods organic version so there's no weird stuff in it)
- 1/2 c. sour cream
- 2 c. shredded cheddar cheese
- 1 bag approx. 30 oz frozen tater tots
- 1-2 tbsp taco seasoning start with 1; you can always add more after tasting or the next time you make it!
- salt and pepper
Instructions
- Preheat oven to 350 degrees. Lightly spray 13x9 casserole dish with cooking spray.
- Cook and shred chicken breast using method of choice.
- Slice bell peppers into strips and mushrooms into pieces (if using).
- In large mixing bowl, combine shredded chicken, drained Ro*tel, bell peppers and mushrooms.
- Pour in cream of mushroom soup and sour cream. Add salt and pepper to taste and stir well to combine. Sprinkle taco seasoning over top and mix well.
- Pour chicken mixture into baking dish and spread to level the mixture. Sprinkle 1/2 c. cheddar cheese over top.
- Lay tater tots in rows across the top of the mixture, with sides touching.
- Sprinkle remaining 1 1/2 c. cheddar over top of tater tots.
- Bake casserole at 350 degrees for 40 minutes or until top is golden brown, cheese is melted and sides of casserole are bubbly.