I really like that it is a “from scratch” recipe, in that it doesn’t rely on those condensed “cream of anything” soups for its creamy sauce. I don’t really have a problem with using those soups, after all, they are very convenient, especially when you have had a long hard day.

But they are usually loaded with sodium and other additives that I just don’t want to put into my body on a regular basis. In an emergency, fine. Just not every day or even every week. This sauce is very easy to make and super creamy, so why not take those two extra minutes and make this satisfying sauce from scratch?

 

INGREDIENTS

3 cups chopped cooked chicken

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4-oz) can diced green chilies

1 tsp cumin

2 cups shredded pepper jack cheese

1 (32-oz) bag frozen tater tots
INSTRUCTIONS

 

Preheat oven to 350 degrees F. Lightly spray a 9×13-inch pan with cooking spray. Set aside.

In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream, chilies and cumin.

In a large bowl, combine chicken, tater tots, cheese and sauce. Stir until thoroughly combined. Pour into prepared pan.

Bake for 45 to 50 minutes.

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Quick Tip:  Want to save yourself some time? When you make this casserole, make two and freeze one for later. Just assemble that second one, but do not bake it. Allow it to cool completely, cover it with foil and freeze. When you want to bake it, allow it to thaw in your fridge overnight and bake as directed. If it remains a bit frozen in the center after an overnight thaw, bake for 10-15 more minutes until warmed through,

Recipe and image courtesy of Stephanie at Plain Chicken