Chicken Fajita Tater Tot Casserole

This decadent and warming casserole is the perfect easy winter meal!


  • 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
  • 12 tbsp taco seasoning (start with 1; you can always add more after tasting or the next time you make it!)
  • salt and pepper


  1. Preheat oven to 350 degrees. Lightly spray 13×9 casserole dish with cooking spray.
  2. Cook and shred chicken breast using method of choice.
  3. Slice bell peppers into strips and mushrooms into pieces (if using).
  4. In large mixing bowl, combine shredded chicken, drained Ro*tel, bell peppers and mushrooms.
  5. 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.
  6. Pour chicken mixture into baking dish and spread to level the mixture. Sprinkle 1/2 c. cheddar cheese over top.
  7. Lay tater tots in rows across the top of the mixture, with sides touching.
  8. Sprinkle remaining 1 1/2 c. cheddar over top of tater tots.
  9. Bake casserole at 350 degrees for 40 minutes or until top is golden brown, cheese is melted and sides of casserole are bubbly.

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