Alisha’s Casserole

Alisha’s Casserole–a homemade chicken bacon cheddar tater tot casserole made with the help of your Instant Pot.

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Alisha’s Casserole

This chicken tater tot casserole is made from scratch and it is so yummy! You’ll use your Instant Pot to cook the chicken and prepare the homemade sauce and then switch over to the oven to bake everything together until bubbly and to crisp up the tots. It’s an easy-to-make dish that combines creamy, crispy, and cheesy elements into one satisfying bite. If you love casseroles but are looking for something that skips canned soups while still delivering bold flavors, this is a recipe worth trying!

Recipe adapted from Alisha Larson’s chicken bacon ranch tater tot casserole recipe.

Ingredients/Substitution Ideas

• Water
• Better than Bouillon chicken base
• Dry minced onion
• Poultry seasoning
• Kosher salt
• Pepper
• Garlic powder
• Boneless skinless chicken breasts–frozen is fine
• All-purpose flour
• Sour cream
• Sharp cheddar cheese–or colby, mozzarella
• Mini tater tots–Ore-Ida brand
• Bacon crumbles

Steps

Pour water into Instant Pot. Add in the Better than Bouillon, onion, poultry seasoning, salt, pepper and garlic powder.

Place the chicken into the pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes on LOW pressure for frozen or 12 minutes on LOW pressure for fresh chicken. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid. 

Place chicken on a cutting board. Slice across the grain into strips and then slice with the grain to cut the chicken into small cubes. Set aside. 

Turn Instant Pot to saute setting. In a bowl whisk together the flour and a cup of the hot liquid from the pot. Whisk until it is smooth.

Stir the mixture into the pot to thicken the sauce. Once it is thickened (the consistency of mayonnaise) turn off the Instant Pot.

Stir the sour cream, chicken and half of the cheese into the sauce. 

Heat oven to 400° F. Scrape the chicken and sauce mixture into a square baking dish. Top evenly with the tots. Bake for 30 minutes.

Sprinkle the remaining cheese and the bacon on top and bake for 5 more minutes. 

Serve and enjoy. (I topped mine with some chives, green onions are also good).

Notes/Tips

• Serve with mixed greens salad, asparagus or broccoli.
• This recipe can easily be doubled. Double ingredients, keep same cooking time, use a 9×13 inch pan to bake in.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. The tater tots are best the first day but the chicken mixture works well as leftovers.
• Other recipes you can make with bacon crumbles are loaded overnight breakfast casserole and deathly hungry casserole.

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More Instant Pot recipes with tots…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.