I am trying to get into the habit of cooking on Sunday evenings. I know that sounds weird, but with finicky kids, I got into the habit of cold dinners or just hot dogs on Sundays. I’ve gotten in the habit of stews and casseroles, and so far they have been met with success, at least by Eldest and any guests I may have over.
I did say my kids are finicky.
Anyway, I happened to be over at Laura’s Sunday morning, and found a new post, which is unreal because she seldom posts on the weekends. She claims to have a life, but I think she is just stalking goats, or George Clooney. Anyway, she posted a recipe that I just had to try. Why? Because tater tots, cheese, sour cream and chicken, that’s why!
Here is Laura’s recipe, slightly modified from the one she posted:
Chicken Tater Tot Casserole
2 lb. bag of tater tots, thawed
1/2 cup chopped finely onion
16 oz. sour cream
1 can of Cream of Chicken Soup
16 oz. sharp cheddar cheese
2 cups French fried onions
1/2 cup melted butter (NOT margarine)
1/4 tsp. salt and pepper
10-12 chicken tenders (or 4-5 boneless-skinless chicken breasts), cubed
Place tater tots in large bowl, and break them up well. Add the rest of the ingredients, except the French fried onions. Scoop half of the mixture into a 9×13 (23x33cm for my foreign readers) baking dish or pan, distributing it evenly. Place the cubed chicken on top, followed by the rest of the mixture. Top with the French fried onions, and bake at 350* F (about 180* C for my foreign readers) for about an hour (about 60 minutes for my foreign readers…).
The casserole was a hit. My hips cringed a bit, but whatever. If I end up needing angioplasty, it will be worth it! 😉