Chicken and Tater Tot Hotdish

Directions

1. Preheat the oven to 350° F.
2. Spray a 9x13” casserole dish with nonstick cooking spray.
3. Finely chop the onions, carrot, and celery. Mince the garlic
4. Set a large skillet over medium heat and add the butter. Once melted, add the onions, carrots, a celery. Sauté the vegetables, stirring frequently with a rubber spatula, for 7-8 minutes, until they are softened and translucent. Add the minced garlic and sauté for 30 seconds longer, just until fragrant.
5. Add the frozen corn and peas to the skillet and stir for 30 to 1 minute to defrost.
6. Sprinkle the flour over the vegetable mixture. Stir to coat the vegetables into the flour. Cook, stirring constantly for a minute, until the mixture begins to smell toasty.
7. Slowly stream the chicken broth into the pan while steadily whisking. Add 1 tsp. salt, and black pepper, to taste. Cook the mixture, whisking steadily for 3-4 minutes, until it begins to thicken and bubble.
8. Once the sauce is bubbling, whisk in the sour cream. Once the sauce is smooth, add the cooked chicken. Cook the mixture over medium heat, stirring occasionally, for about 5-6 minutes, or until it is slightly reduced and somewhat thickened. Add more salt and black pepper, if needed.
9. Transfer the chicken mixture into the casserole dish and smooth it into an even layer.
10. Arrange the tater tots in a single layer over the chicken mixture. Sprinkle the shredded cheese over the tater tots.
11. Transfer the casserole dish to the middle rack of the preheated oven.
12. Bake the casserole for 25-30 minutes, until the tater tots are crispy and the dish bubbles at the edges.
13. Carefully remove the casserole dish from the oven. Allow it to rest for 5 minutes before serving.
14. Plate the chicken and tater tot hotdish, and serve immediately.