Chicken Tater Tot Casserole
This Buffalo Chicken Tater Tot Casserole has become a fave in my house, so I find myself making it at least once every week or two. It's very easy to make, especially with a few shortcuts. It is gluten free and can be made low carb!
Ingredients
- 1 bag tater tots or roasted cauliflower for keto option
- 1 pound boneless skinless chicken breasts or you can use popcorn chicken if not gluten free
- ½ cup buffalo sauce I use Primal Kitchen or Frank's Red Hot
- 1 cup shredded cheddar cheese
- pico optional
- ranch dressing optional
Instructions
- Preheat oven broiler to 550°F (Hi)
- Cook tater tots (or cauliflower) in air fryer at 400°F for 8-12 minutes (less time for cauliflower)
- Cook chicken in skillet over medium-high heat until cooked through, and then add buffalo sauce
- Add cooked tater tots to greased 8x8 or 9x9 square casserole dish
- Top with buffalo chicken
- Then add shredded cheddar cheese and place in oven for 1-2 minutes, until cheese is bubbly and melted
- Top with pico and ranch and eat up!
- Store leftovers in airtight container in fridge for up to 3 days
- Reheat leftovers in microwave safe dish for about 3 minutes
- Makes 6 servings
Nutrition
Calories: 520kcalCarbohydrates: 7.3gProtein: 72gFat: 21.3gSaturated Fat: 8gCholesterol: 193.3mgSodium: 770.4mgFiber: 0.7gSugar: 0.3g
Tried this recipe?Let us know how it was!