Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). If you're using whole chicken breasts, you can either dice them into bite-sized pieces or boil them until cooked through and then shred or dice them. For quicker cooking, consider using pre-cooked rotisserie chicken. If using raw chicken breasts or thighs, dice them into 1-inch pieces.1 pound boneless, skinless chicken breasts or thighs
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 small onion, 2 cloves garlic
- If you're using raw chicken, add the diced chicken to the skillet with the onions and garlic. Cook, stirring occasionally, until the chicken is no longer pink and is cooked through, about 5-7 minutes.1 pound boneless, skinless chicken breasts or thighs, 1 small onion, 2 cloves garlic
- In a medium bowl, whisk together the condensed cream of chicken soup, milk, and grated Parmesan cheese until smooth. If you desire extra richness, stir in the heavy cream at this stage.1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup milk, 1/2 cup grated Parmesan cheese, 1/4 cup heavy cream
- Add the salt, black pepper, garlic powder, onion powder, and Italian seasoning to the Alfredo sauce mixture. Stir well to combine and ensure all spices are evenly distributed.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon Italian seasoning
- Pour the Alfredo sauce mixture over the cooked chicken and onions in the skillet. Stir gently to coat everything evenly. If you used pre-cooked or rotisserie chicken, add it to the skillet now and stir into the sauce.1 pound boneless, skinless chicken breasts or thighs, 1 small onion, 1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup milk, 1/2 cup grated Parmesan cheese, 1/4 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon Italian seasoning
- Arrange the frozen tater tots in a single layer over the chicken and Alfredo sauce mixture. Try to cover as much of the surface as possible for maximum crispy goodness.1 (16 ounce) bag frozen tater tots
- Sprinkle the shredded mozzarella cheese evenly over the tater tots. You can also add a little extra grated Parmesan cheese on top for an extra cheesy crust.1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese
- Place the skillet in the preheated oven and bake for 30-35 minutes, or until the tater tots are golden brown and crispy, and the sauce is bubbly and heated through.
- Once baked, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld. Garnish with fresh chopped parsley, if desired.fresh parsley
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.