- cooking spray
- 1 (26 ounce) can condensed cream of chicken soup
- 1 1/2 cups Greek-style yogurt
- 1/2 cup milk
- 1 (1 ounce) package dry onion dip mix
- 2 tablespoons dried parsley
- 1 tablespoon garlic powder
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- 1 (8 ounce) package frozen broccoli
- 2 cups grated Cheddar cheese
- 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch casserole dish with cooking spray.
- Mix cream of chicken soup, Greek-style yogurt, milk, dry onion dip mix, parsley, garlic powder, black pepper, salt, and cayenne pepper in a bowl.
- Layer 1 bag potato nuggets into the bottom of the prepared casserole dish; top with broccoli. Pour the chicken soup mixture evenly over the broccoli. Sprinkle Cheddar cheese over the mixture; top with remaining bag potato nuggets.
- Bake in preheated oven until hot all the way through, about 1 hour.
04/21/2018
recipepes.com
Amy's Tater Tot Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
