Ingredients:

  • 10.5 oz condensed cream of chicken soup
  • 1 cup full fat sour cream
  • 1/2 cup whole milk
  • 1 tbsp ranch seasoning mix
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp garlic powder
  • 3 cups rotisserie chicken, shredded or cubed
  • 2 cups sharp cheddar cheese, freshly grated
  • 1.5 cups frozen mixed vegetables
  • 32 oz frozen tater tots
  • 2 tbsp fresh chives, minced

Instructions:

  1. Preheat your oven to 425°F (218°C). In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, ranch seasoning, black pepper, and garlic powder until a smooth, high-viscosity base forms.
  2. Gently fold the shredded rotisserie chicken, frozen mixed vegetables, and 1 cup of the freshly grated sharp cheddar cheese into the sauce until the chicken is fully insulated.
  3. Spread the chicken mixture evenly into the bottom of a 9x13 inch ceramic or glass baking dish.
  4. Sprinkle the remaining 1 cup of shredded cheddar cheese over the filling. Arrange the frozen tater tots in a single, tight layer across the top to maximize surface area.
  5. Bake for 35 minutes or until the tater tots reach a deep golden brown and the sauce is bubbling at the edges.
  6. Garnish with minced fresh chives and allow to rest for 5 minutes to set the emulsion before serving.