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Chicken, Bacon & Tot Hot Dish
...in your mind.
Chicken, Bacon & Tot Hot Dish

Chicken, Bacon & Tot Hot Dish

Serves 6-8 Think of this as a cross between a casserole and a chicken pot pie, only with tots instead of pie dough. And how can that be bad?

Ingredients

  • 1 yellow onion, diced
  • 8 ounces mushrooms, sliced
  • 1/2 pound uncooked bacon, chopped
  • 2 tablespoons dry vermouth
  • 2 cups cooked chicken - shredded or chopped, either is fine
  • 1/4 cup flour
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup frozen peas
  • 1/2 teaspoon each dried thyme & sage
  • Kosher salt & fresh ground pepper
  • 1-2 tablespoons Sriracha
  • One 26 ounce bag Tater Tots

Directions

  1. Preheat oven to 350
  2. Cook bacon in a large pan until about halfway cooked - then add onions
  3. Cook a couple more minutes and add mushrooms - continue until mushrooms are softened and bacon just getting done
  4. Add vermouth and cook for 2 minutes
  5. Sprinkle in flour and stir until everything is coated
  6. Stir in chicken stock and milk, mix well
  7. Add peas, thyme, sage & season generously with salt & pepper
  8. Add Sriracha to taste, stir thoroughly
  9. Pour mixture into a greased 9x9 baking dish and top lovingly with frozen tots
  10. Bake for 30 minutes or until tots are crispy
Chicken, Bacon & Tot Hot Dish

Chicken, Bacon & Tot Hot Dish

Serves 6-8 Think of this as a cross between a casserole and a chicken pot pie, only with tots instead of pie dough. And how can that be bad?

Ingredients

  • 1 yellow onion, diced
  • 8 ounces mushrooms, sliced
  • 1/2 pound uncooked bacon, chopped
  • 2 tablespoons dry vermouth
  • 2 cups cooked chicken - shredded or chopped, either is fine
  • 1/4 cup flour
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup frozen peas
  • 1/2 teaspoon each dried thyme & sage
  • Kosher salt & fresh ground pepper
  • 1-2 tablespoons Sriracha
  • One 26 ounce bag Tater Tots

Directions

  1. Preheat oven to 350
  2. Cook bacon in a large pan until about halfway cooked - then add onions
  3. Cook a couple more minutes and add mushrooms - continue until mushrooms are softened and bacon just getting done
  4. Add vermouth and cook for 2 minutes
  5. Sprinkle in flour and stir until everything is coated
  6. Stir in chicken stock and milk, mix well
  7. Add peas, thyme, sage & season generously with salt & pepper
  8. Add Sriracha to taste, stir thoroughly
  9. Pour mixture into a greased 9x9 baking dish and top lovingly with frozen tots
  10. Bake for 30 minutes or until tots are crispy