Buffalo Chicken Sweet Potato Tater Tot Casserole
I don’t even know how this came to be. Well I kind of do… I was walking around Barons (my local grocery store), and when I’m not in a hurry I love to browse and take my time looking at ingredients and getting inspired. I had originally planned on making Buffalo Chicken Loaded Tater Tots but thought this would be much nicer. I’m glad I did because it turned out amazing, beautiful and so tasty.
Buffalo Chicken Sweet Potato Tater Tot Casserole
Quick and simple casserole, using shredded rotisserie chicken cuts your prep time in half.
Ingredients
- 4 cups rotisserie chicken skin removed and shredded
- 1 bag sweet potato tater tots leave out at room temperature until defrosted
- 2 cups cheese, shredded I used a combination of sharp cheddar and mozzarella cheese
- 4 green onions diced
- 1 8-oz package cream cheese softened to room temperature
- 2 eggs
- 6 ounces buffalo sauce
- 1/2 cup mayonnaise
Instructions
- Preheat oven to 400 degrees.
- In stand mixer with whisk attachment combine the cheese, green onions, cream cheese, eggs, buffalo sauce and mayonnaise. Whisk on medium speed until nice and smooth.
- Into the same bowl add the shredded rotisserie chicken, combine and set aside.
- Generously grease casserole or pan you will be using for casserole.
- Place the tater tots one at a time and press down to flatten using your finger. Cover the bottom first and then go up the side. I used a 10 inch cast iron pan and had the perfect amount of tater tots to cover the bottom and sides of the pan.
- Carefully pour the chicken mixture over the tater tots.
- Bake uncovered for 35-40 minutes until the top is golden brown.