Description
Tender chicken in a zesty, creamy buffalo cheese sauce topped with crispy tater tots.
Ingredients
Scale
- 1 cup (8oz) sour cream
- 1 (10.5-oz) condensed cream of celery soup *or cream of chicken or cream of mushroom
- 3/4 cup whole or 2% milk
- 1/2 cup buffalo wing sauce
- 2 tsp dried parsley
- 1/2 tsp. dried dill
- 1 tsp. freeze dried chives
- 1/2 tsp garlic powder
- 1/4 tsp. ground black pepper
- 2 cups sharp cheddar cheese, shredded and divided
- 2 cups low-moisture part skim mozzarella cheese, shredded and divided
- 3/4 cup celery, diced (approximately 2–3 medium celery ribs)
- 1 lb cooked chicken (approximately 3 large chicken breasts), shredded or cubed
- 1 (32-oz) bag of frozen tater tots
- 2 green onions, diced *optional
- Extra buffalo sauce *optional
- Blue cheese, crumbled *optional
Instructions
- Preheat your oven to 425F.
- In a large mixing bowl combine 1 cup of sour cream, 1 10.5oz can of cream of celery soup and 3/4 cup of milk and whisk to combine.
- To that, add 1/2 cup buffalo wing sauce, 2 tsp dried parsley, 1/2 tsp dried dill, 1 tsp freeze dried chives, 1/2 tsp garlic powder and 1/4 tsp ground black pepper and whisk until combined.
- In a separate medium bowl, mix together 2 cups of shredded cheddar cheese and 2 cups of mozzarella cheese.
- To the large mixing bowl of sauce, fold in 2/3 of your combined cheeses, reserving 1/3 for later, and then also fold in 3/4 cup celery and 1 lb cooked diced or shredded chicken.
- Pour the chicken mixture into a 9 x 13 casserole dish and top with an even layer of tater tots.
- Bake the casserole uncovered for 35 minute at 425F until the sauce starts to bubble up through the sides and the tater tots are crispy and golden on top.
- Sprinkle the remaining 1/3 of combined mozzarella and cheddar cheese on top of the casserole and bake for another 5 minutes at 425F until the cheese gets nice and melty.
- Serve hot, garnished with diced green onions if youâd like and extra buffalo sauce and crumbled blue cheese on the side for topping.