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Chicken and Tater Tot Casserole

Ingredients

  • 4 Tbsp butter
  • 2 carrots cut into 1/2 inch rounds
  • 2 stalks cut into 1/4 inch half moons
  • 1 onion chopped
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 4 cups shredded cooked chicken
  • 3 cups frozen tater tots thawed
  • 1 tsp thyme leaves

Instructions

  • Preheat over to 450 degrees
  • Melt the butter in a large heavy pot over medium high heat until hot.
  • add the carrots, celery, and onions and Seaton with 1 tsp salt and 3/4 tsp pepper.
  • Cook, stirring occasionally, until the vegetables are golden, about 12 minutes.
  • Stir in the flour, and then whisk in the broth and mix and bring to a boil, whisking
  • Boil until slightly thickened , about 3 minutes.
  • Stir in the chicken
  • Transfer to a 2 quart baking dish.
  • Pulse 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.