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
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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