Tater tot casserole is the epitome of classic comfort food: it’s creamy, cheesy, and full of carbs. And that’s perfect; a classic tater tot casserole is a great weeknight dinner. My family loves it, and I love how easy it is.
But, if you know me, I gotta take everything up a notch. I’ve got myself convinced that, no matter how great something is, there’s got to be a way to step it up and make it even better. Last week, I made a Sausage and Peppers Tater Tot Casserole, and the addition of bell peppers and green chilis to the classic recipe was delicious.
That got me thinking (and I had 3 bell pepper halves left over to use). What dish do you know that uses lots of bell peppers? Chicken fajitas. Yes. Yes. And more yes. And would chicken fajitas meld well with tater tot casserole?
Absolutely, without-a-doubt, certainly yes.
Make your tater tot casserole a little more delicious (and a little healthier, because we’re swapping sausage for chicken), and make your belly happy.
And if you want to get crazy, pair your Chicken Fajita Tater Tot Casserole with a Blueberry Jalapeno Limeade Margarita for the perfect Mexican-inspired dinner!
Chicken Fajita Tater Tot Casserole
Disclaimer: My fajitas – and therefore, this recipe – do not contain onions, because I have an onion intolerance. If you like onions, you can certainly chop up a small onion and add it to your chicken and peppers mixture!
The ingredient list is a bit lengthier than normal, but they’re all readily available in your local grocery store:
- boneless skinless chicken breast
- bell peppers
- mushrooms (optional)
- cream of mushroom soup (I use the Pacific Foods organic version so there’s no weird stuff in it)
- sour cream
- shredded cheddar cheese
- frozen tater tots
- salt and pepper
- taco seasoning (I used this homemade seasoning, but store-bought works just fine, too!)
The mushrooms are completely optional. You can replace them with onions, or you can completely leave them out. Everyone in our house likes mushrooms, so I just like to add them to our fajitas to stretch them a little bit farther.
Making the Chicken Fajita Tater Tot Casserole
Preheat the oven to 350 degrees. Lightly spray a 13×9 casserole dish with cooking spray.
Cook and shred your chicken using whatever method you prefer. You can cook it in the slow cooker or Instant Pot (my preferred method), boil, saute or grill it. It doesn’t matter how you cook it; just let it cool and shred it.
Slice your bell peppers into strips. I sliced them into strips and then cut the strips in half to make smaller, more manageable strips for my casserole. Dice your mushrooms if you’re using them.
In a large mixing bowl, combine the shredded chicken breast, a can of drained Ro*tel tomatoes and green chilis (use whatever heat level you prefer), bell peppers and mushrooms. Pour in a box (or can) of cream of mushroom soup and 1/2 cup of sour cream. Stir together. Sprinkle taco seasoning over top and stir to combine. Salt and pepper to taste.
Pour chicken mixture into baking dish. Spread to level the mixture across the entire dish. Sprinkle 1/2 cup of shredded cheddar over the top of the mixture.
Lay tater tots in rows across the top of the mixture. Put your tater tots close together, with sides touching. The casserole should fit most of your bag of tater tots; I usually have about a handful left over.
Sprinkle remaining 1 1/2 cups of cheddar cheese over the top of the casserole.
Bake the Chicken Fajita Tater Tot Casserole in the oven at 350 degrees for 40 minutes or until the top is golden brown, the cheese is melted, and the sides of the casserole are bubbly.
Remove from the oven and serve warm.
Tips, Tricks, Substitutions and Additions
Can I omit the cream of mushroom soup? I don’t recommend omitting or substituting the soup. The thickness in the soup helps hold the chicken mixture together. You can use the organic version like I do, or you can even make your own soup. Then you know exactly what is in your food.
What are some good additions to add to this Chicken Fajita Tater Tot Casserole? Anything you might add to fajitas or a Mexican dish are going to be great options to add to this. You could add black beans, corn, spicy peppers, or jalapenos.
What should I top my casserole with before serving? You can serve this casserole exactly as is. Or you can top individual servings with typical fajita toppings, like sour cream, more shredded cheese, queso, taco sauce or jalapenos. The first time I served it, I just drizzle mild taco sauce over the top. Any way you dress it up, it’s bound to be delicious!
Chicken Fajita Tater Tot Casserole
This decadent and warming casserole is the perfect easy winter meal!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- 1 lb. boneless skinless chicken breast
- 2 bell peppers, any color
- 4 oz. fresh mushrooms (optional)
- 1 can (15 oz) Ro*Tel, drained
- 1 box/can (10-12 oz) cream of mushroom soup (I use the Pacific Foods organic version so there’s no weird stuff in it)
- 1/2 c. sour cream
- 2 c. shredded cheddar cheese
- 1 bag (approx. 30 oz) frozen tater tots
- 1–2 tbsp taco seasoning (start with 1; you can always add more after tasting or the next time you make it!)
- salt and pepper
- Preheat oven to 350 degrees. Lightly spray 13×9 casserole dish with cooking spray.
- Cook and shred chicken breast using method of choice.
- Slice bell peppers into strips and mushrooms into pieces (if using).
- In large mixing bowl, combine shredded chicken, drained Ro*tel, bell peppers and mushrooms.
- Pour in cream of mushroom soup and sour cream. Add salt and pepper to taste and stir well to combine. Sprinkle taco seasoning over top and mix well.
- Pour chicken mixture into baking dish and spread to level the mixture. Sprinkle 1/2 c. cheddar cheese over top.
- Lay tater tots in rows across the top of the mixture, with sides touching.
- Sprinkle remaining 1 1/2 c. cheddar over top of tater tots.
- Bake casserole at 350 degrees for 40 minutes or until top is golden brown, cheese is melted and sides of casserole are bubbly.
Keywords: casserole, chicken fajita casserole, recipe, casserole recipe, chicken, spicy, latin american
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