Jalapeño Popper Tater Tot Chicken Casserole
This jalapeño popper tater tot chicken casserole combines all the elements of the jalapeño popper appetizer with the comforting familiarity of a classic chicken casserole.
Ingredients
- 3 cups shredded chicken
- 1 (8 oz) package cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup diced pickled jalapeños adjust to taste
- 1 pound bacon cooked and crumbled, divided in half
- 3 green onions sliced, plus more for optional garnish
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 (32 oz) package frozen tater tots
- Sliced fresh jalapeños optional garnish
Instructions
- Preheat the oven to 375F. Grease a 9x13 inch (or a large) baking dish with cooking spray.
- In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, cheddar cheese, Monterey Jack cheese, diced pickled jalapeños, half of the bacon, green onions, garlic powder, salt, and pepper. Add the chicken to the mixture and stir well to combine.
- Spread the creamy chicken mixture evenly on the bottom of the prepared baking dish.
- Arrange the frozen tater tots on top of the chicken and cheese mixture in a single layer. You can pack them tightly to cover the entire surface.
- Place into the oven and bake for 35-40 minutes, or until the tater tots are golden brown and crispy and the casserole is bubbling around the edges.
- Once baked, remove the casserole from the oven. Allow the casserole to cool slightly before serving. Top with remaining crumbled bacon, additional green onions, and sliced fresh jalapeños (optional).
Notes
Feel free to adjust the level of spiciness by adding more or less of the pickled jalapeños. If opting to using fresh jalapeños, finely dice them before folding in with the cheeses and chicken.