Buffalo chicken tater tot hotdish11/25/2023 ![]() Top with the pickled vegetables, blue cheese, some black pepper and a drizzle of ranch dressing. Ingredients 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces 6 Tbsp butter, melted and divided 1 (10.75-oz) can cream of chicken soup 1 (1-oz). Remove from the oven and allow to cool, about 2 minutes. Bake until the cheese is melted and slightly golden, another 6 to 8 minutes. Top with the chicken mixture and drizzle with any remaining sauce. Push the tots in a single layer toward the center of the baking sheet. (You can also put the butter and hot sauce in a microwave-safe bowl and heat in 15- to 20-second intervals until the butter is melted whisk until smooth.) Put the chicken in a large bowl, then add the Buffalo sauce. Melt the butter in a small saucepan, then add the hot sauce and whisk to combine. Meanwhile, add the potato tots to the prepared baking sheet and bake for 15 minutes. Allow the pickles to cool to room temperature, about 20 minutes. Put the carrots and celery in a medium bowl, then pour the vinegar mixture over it. Bring to a boil, then simmer until the sugar melts. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Line a baking sheet with parchment paper. You can use gluten-free flour and dairy-free milk and cheese if desired to accommodate allergens.Preheat the oven to 425 degrees F. Leftovers keep and reheat well for up to 3 days, this is one of my families favorite meals to have leftovers. Bake at 375 degrees for about 15-20 minutes or until tater tots are crispy and cheese is melted and the filling starts to bubble. You could also make this in the oven if you wanted the tater tots to be crispier and heating up the oven is not an issue. ![]() Take this Slow Cooker Buffalo Chicken Tater Tot Casserole on the road! This family friendly meal is perfect for: Let cook until cheese is melted and casserole is bubbly hot.
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