Description
This is a favorite go-to recipe for me that I usually have all the ingredients for in my kitchen and it tastes great.
Ingredients
- olive oil cooking spray
- 4 skinless, boneless chicken strips
- 1 (10.5 ounce) can chicken gravy
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup evaporated milk
- 1 cup sage and onion stuffing mix (such as Pepperidge Farm®)
- ½ cup minced onion
- 2 teaspoons minced garlic
- ¼ teaspoon celery seed
- 1 pinch ground black pepper to taste
- 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- ½ cup shredded mozzarella cheese
- ½ cup shredded Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking pan with cooking spray.
- Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear
- about 4 minutes per side. Cut into cubes.
- Transfer chicken to a large bowl. Add chicken gravy
- cream of chicken soup
- evaporated milk
- stuffing mix
- onion
- garlic
- celery seed
- and black pepper; mix until combined.
- Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top.
- Bake casserole in the preheated oven until golden and bubbly
- about 45 minutes.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 10