You might want to check the wording in step 3, first sentence I don’t think this will offend a hotdish purist. But a close examination reveals that the only real differences are the subbing of chicken for ground beef and the use of a homemade cream of chicken soup instead of mushroom soup. My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. This organizing of the tots might be one of the most sacred food rituals in the Midwest, second only to making lefse. Bake uncovered for 30 to 35 minutes until the tater tots are fully cooked.The battle of Most Iconic Hotdish would probably come down to Tater Tot versus wild rice, which is kind of like arguing over which Matthew McConaughey role is the most definitive, How to Lose a Guy in 10 Days? Or Dallas Buyers Club? Tater Tot hotdish is typically ground beef, creamed soup (often mushroom), some sort of vegetable (probably peas or green beans, maybe some corn), and then, in the words of Sam Sifton, "You cover the bitch with Tater Tots." But you don’t just throw them on like an abstract topping, you have to let your OCD hang out a little and organize them in rows and columns, as neatly as possible. Top the casserole with tater tots aligned in a flat row.Pour the chicken stew mixture into a casserole dish.Stir every minute or two, for about 5 to 6 minutes until it thickens like a rich stew. Increase stovetop heat to medium and allow the mixture to come to a low boil. Toss in rotisserie chicken, peas, carrots and parsley into the chicken stock mixture.Slowly add in chicken stock ½ cup at a time, stirring in between to create a thick, smooth liquid. Stir to combine well, then cover for 2 to 3 minutes to soften the onion. Add in the onion, garlic, salt and pepper.Then, pour in the flour stirring with a wooden spoon to combine until smooth. Add in the butter and allow it to melt completely. Place a dutch oven or large pot on the stovetop over medium low heat.It's free and I post new recipes every week. Watch the full recipe on Youtube and Subscribe. These two items give us a really thick base, and if you use other variations, it may get runny in the casserole. I also highly suggest using chicken stock versus broth. *I don't recommend using any other variations of milk, other than whole milk. Using all of the vegetables creates a classic dish, but you can leave whatever vegetables you don't enjoy. If you don't like using store bought rotisserie chicken, you can boil chicken breast and shred it.Ĭan't find a frozen peas and carrots medley? Just use a ¼ cup of each. *Full recipe ingredients and quantities can be found in the recipe card below. Onion, Garlic, Peas and Carrots-Vegetables to bring in flavor and texture. Milk- Whole milk brings in creamy texture and helps thicken the stock, along with the roux. I highly suggest using stock for this recipe. The roux allows us to skip out on the canned soup and bring in a better quality flavor.Ĭhicken Stock- Stock is made with the bones from the chicken and offers deeper flavor than broth. It pulls apart into tender meat and goes perfectly into the bottom layer of the casserole.īutter and Flour- Create a simple roux that thickens the stock into a creamy stew. Rotisserie Chicken-A store-bought rotisserie chicken is used for a quick and easy option. These crisp up into the most delicious top layer and really MAKE this casserole.
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