Tater Coated Chicken Recipes

CHICKEN TATER BAKE

Steps:

• In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese., Transfer to 2 greased 8-in. square baking dishes. Top with Tater Tots. , Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.

TATER CRISP CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
• Bake at 400 degrees F (200 degrees C) for 1 hour.

TATER TOTS™ CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 4-quart saucepan, melt butter over medium heat. Stir in onions, grill seasoning and thyme. Cook 4 to 6 minutes, stirring frequently, until onion softens. Stir in flour; cook and stir 1 to 2 minutes or until mixture is deep golden brown. Stir in broth. Heat to boiling over high heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in cream cheese until melted. Stir in chicken and frozen mixed vegetables.
• Pour chicken mixture into baking dish. Top mixture with frozen potatoes. Bake 35 to 40 minutes or until golden brown and mixture is at least 165°F in center.
• Top with Cheddar cheese. Bake 2 to 4 minutes or until melted.

GRANDMA'S TATER TOT CHICKEN CASSEROLE

Steps:

• Boil chicken, celery, onion in 3 cups of water.
• Remove chicken when cooked through and dice into bite size pieces.
• Remove celery and onions from pot, but keep the stock in pot.
• Continue boiling stock from chicken, celery and onions until it reduces to 1 cup (if you reduce stock to less than 1 cup, not a problem, add milk to measuring cup with stock to equal 1 cup).
• Stir together in a bowl chicken, onion, celery, frozen peas, Miracle Whip, cream of chicken soup and 1 cup of reduced stock.
• Pour chicken mixture into greased 9x13-inch baking dish.
• Sprinkle with 2 cups shredded cheese (I've tried other cheeses, but cheddar seems to hit the spot for me).
• Top with tater tots.
• Bake at 350°F for 45 minutes.
• ENJOY!

CRUMB COATED CHICKEN

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder and paprika. Coat chicken with crumb mixture. Place on a microwave-safe plate. Drizzle with butter. Cover loosely with waxed paper. Microwave on high for 4-6 minutes or until juices run clear, turning once.

HONEY MUSTARD-COATED CHICKEN

Steps:

• Heat oven to 375°F Lightly grease a 11 x 7 inch baking dish.
• Combine mustard, honey and lemon juice in a shallow dish. Place bread crumbs in a second shallow dish.
• Dip chicken in the mustard mixture, turning to coat pieces thoroughly. Dredge in bread crumbs to cover completely. Place in prepared pan. Drizzle oil evenly over top of the chicken.
• Bake at 375F for 25 to 30 minutes or until the internal temperature registers 160F on a instant-read thermometer.

DOUBLE COATED CHICKEN

Steps:

• Place corn flakes in shallow dish or pan; set aside.
• In small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper; mix until smooth.
• Dip chicken in batter; coat with cereal.
• Place in single layer, in foil-lined shallow baking pan.
• Drizzle with margarine.
• Bake at 350° for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.

SWEET TATER CHICKEN

Steps:

• Combine all ingredients, except canned green beans in a skillet.
• Bring to a boil then reduce to LOW heat, cover, and cook for 20 minutes.
• Add canned green beans towards the end and heat through.
• Nicely finished off with some crusty rolls.
• Note: The original recipe called for fresh green beans (I don't recall how much though) and they were added with the other ingredients at the get go.
• Note2: My attention was called to the fact that I had not originally posted whether it was cooked or fresh chicken -- I've always used leftover chicken, but would imagine that fresh could be utilized with perhaps some tweaking of the cook time. Will have to experiment with it the next time I have some fresh breasts defrosted.
• Note 3: It has better flavor when the spices are ground together with a mortar and pestel before adding to skillet.