Creamy Chicken Alfredo Tater Tot Bake

• 2 cups uncooked elbow macaroni
• 1 1/2 cups cooked and shredded chicken breast
• 2 cups frozen peas
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups bagged tater tots
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions; drain and set aside.
3. 3 In a large skillet, heat cream over medium heat, add garlic and basil, and simmer until slightly thickened.
4. 4 Stir in mozzarella and Parmesan until melted and smooth.
5. 5 Combine cooked macaroni, chicken, peas, and alfredo sauce in a greased 9x13 inch baking dish.
6. 6 Spread tater tots evenly over the top and brush with melted butter.
7. 7 Bake for 30-35 minutes or until tater tots are golden brown.
8. 8 Let stand 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Skillet
• Mixing spoon

Variations

• Add cooked bacon or diced ham for extra heartiness.
• Use gluten-free pasta for a gluten-free option.

Substitutions

• Substitute half-and-half for heavy cream for a lighter version.
• Use a blend of cheddar and mozzarella for a different cheese profile.

Pairings

• A glass of Chardonnay complements the creamy sauce.
• Steamed broccoli adds a nice contrast to the rich casserole.

Nutrition

Tips

• For extra flavor, sauté the garlic in butter before adding cream.
• Use rotisserie chicken for a shortcut to tender, flavorful meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Serve with a crisp green salad for a balanced meal.
• Pair with garlic bread for an extra treat.

FAQ