Try this Chicken and Tater Tot Casserole recipe, or contribute your own.
Suggest a better descriptionSource: Food Network
Preheat oven to 450 degreed F
Melt the butter in a large, heavy pot over medium-high heat until hot. Ass the carrots, celery, and onions; season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk. Bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.
Puls the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20-25 minutes. Let stand 10 minutes before serving.
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Serving Size: 1 Serving (545g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1099 | ||
Calories from Fat: 671 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.5g | 99 % | |
Saturated Fat 23.7g | 118 % | |
Monounsaturated Fat 31g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 327.5mg | 101 % | |
Sodium 632.5mg | 22 % | |
Potassium 1097.7mg | 29 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 22.4g | ||
Protein 78.6g | 112 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1099
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