- 1 (10 ¾ oz.) can cream of chicken soup
- 1 cup sour cream
- 1 (8 oz.) block cream cheese, room temperature
- ½ cup milk
- 1 tsp. dried thyme
- ½ tsp. ground chipotle pepper
- 1 oz. Ranch seasoning
- 1 (10 oz.) can diced tomatoes with green chile peppers
- 1 cups grated cheddar, divided
- 3 cups (cooked) shredded or cubed chicken
- 1 (30 oz). pkg. frozen tater tots
Preheat the oven to 350° F.
In a large sauté pan, combine the soup, sour cream, cream cheese, milk, thyme, chipotle pepper, and Ranch seasoning. Stir until smooth. Mix in the tomatoes, grated cheese, and chicken. Heat over medium heat, stirring gently, until warm and the cheese is mostly melted. Remove from the heat.
Carefully arrange the tater tots (no need to thaw) on top of the sauté pan over the chicken mixture.
Bake the casserole for 30 minutes until it is hot and bubbly. Serve warm.
- Yields: 8-10 servings
- Preparation Time: 45 minutes
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