Disco Tots

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6-8 servings

Ingredients
  • 1 (28-ounce) bag mini tater tots
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 (14 1/2-ounce) can low-sodium chicken broth
  • 2 cups shredded rotisserie chicken meat
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh parsley leaves
Directions
  • Preheat the oven to 425°F. Spread the tater tots in the TK Flea Market Ceramic Bakeware. Bake until crisp, about 20 minutes

  • Meanwhile, melt the butter in a large saucepan over medium-low heat. Whisk in the flour and cook, whisking, for 2 minutes. Whisk in the chicken broth and bring to a boil over high heat. Boil, whisking occasionally, until thickened to the consistency of thin gravy, about 10 minutes.

  • Fold in the chicken. Keep warm over low heat.

  • At the same time, combine the cheese and cream in a small saucepan and cook over low heat, stirring often, until melted and smooth, about 10 minutes.

  • Remove the tots from the oven and top with the chicken gravy, then the cheese sauce. Sprinkle with parsley and serve immediately.


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