Ingredients:

  • 3 cups cooked chicken breast, shredded or diced
  • 1 (10.5 oz) can Cream of Chicken Soup
  • 1 cup frozen peas and carrots mix
  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 1 ½ cups milk (Whole or 2%)
  • 1 ½ cups sharp cheddar cheese, shredded (plus ½ cup for topping)
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste
  • 24 oz bag frozen Tater Tots
  • ½ cup extra shredded cheddar cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Combine Filling: In a large bowl, gently toss the cooked chicken, cream of chicken soup, and frozen vegetables until just combined. Spread this mixture evenly into the prepared baking dish.
  3. Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
  4. Build the Sauce: Gradually whisk in the milk until smooth. Continue cooking, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes). Bring to a gentle simmer.
  5. Finish the Cheese Sauce: Remove the saucepan from the heat. Stir in the 1 ½ cups of shredded cheddar, Dijon mustard, salt, and pepper until the cheese is fully melted and the sauce is silky smooth.
  6. Assemble Casserole: Pour the cheese sauce evenly over the chicken and vegetable mixture in the baking dish and gently spread it to the edges.
  7. Top It Off: Arrange the frozen tater tots evenly over the top of the creamy filling. Sprinkle the remaining ½ cup of cheddar cheese directly over the tots.
  8. Bake: Bake for 35–40 minutes, or until the filling is bubbly hot throughout and the tater tots are deeply golden brown and crisp.
  9. Rest & Serve: Let the casserole rest on the counter for 10 minutes before scooping and serving.