Ingredients
10
10 servings
- •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®)
- •0.5 cup minced onion
- •2 teaspoons minced garlic
- •0.25 teaspoon celery seed
- •1 pinch ground black pepper to taste
- •1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- •0.5 cup shredded mozzarella cheese
- •0.5 cup shredded Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-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.
Nutritional Facts
Per 10 servings
- Calories: 349
- Carbohydrate: 34g
- Fat: 18g
- Fiber: 3g
- Protein: 18g
- Sugar: 4g
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