Cheesy Chicken Tater Tot Casserole

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, 1 cup of shredded cheddar cheese, garlic powder, salt, and pepper. Mix until well blended.
Spread the mixture evenly into a greased 9×13-inch baking dish.
Arrange the frozen tater tots on top in a single layer, covering the entire surface.
Bake in the preheated oven for 35 minutes, or until the tater tots are beginning to turn golden.
Sprinkle the remaining ½ cup of cheese over the top, and return to the oven for an additional 5–10 minutes until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with chopped parsley or green onions if desired.

Bacon Boost: Stir in 1/2 cup of crispy bacon bits for a smoky crunch.
Spicy Version: Add 1–2 tablespoons of diced jalapeños or a dash of hot sauce to the mix.
Vegetable Upgrade: Mix in peas, corn, or chopped bell peppers for added color and nutrition.
Creamy Swap: Substitute cream of mushroom or cream of celery soup for a different flavor profile.

For extra crispiness, bake the casserole uncovered on the center rack.
Make ahead by assembling the casserole a day in advance and refrigerating—just add 5 more minutes to the baking time.
Rotisserie chicken saves time and adds flavor, but any cooked shredded chicken works.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
Serve with a side salad or steamed green beans to balance the richness of the dish.