Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded
  • 1 cup (245g) plain non-fat Greek yogurt
  • 1 can (10.5 oz / 298g) low-sodium cream of chicken soup
  • 1 1/2 cups (170g) reduced-fat shredded cheddar cheese
  • 2 cups (300g) frozen mixed vegetables (peas, carrots, corn)
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) onion powder
  • salt and black pepper to taste
  • 32 oz (900g) frozen tater tots
  • 1 cup (115g) low-moisture mozzarella cheese, shredded

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the shredded chicken, Greek yogurt, cream of chicken soup, cheddar cheese, and frozen vegetables.
  3. Stir in the garlic powder, onion powder, salt, and pepper. Mix until the ingredients are fully incorporated and the texture is thick and velvety.
  4. Spread the chicken mixture evenly into the bottom of a 9x13 inch baking dish, smoothing the top with a spatula.
  5. Arrange the frozen tater tots in neat, parallel rows across the top, ensuring they are touching but not overlapping.
  6. Bake uncovered for 30 to 35 minutes.
  7. Remove the dish and sprinkle the mozzarella cheese evenly over the tots.
  8. Return to the oven for another 5 to 10 minutes, or until the cheese is bubbly and the tots have a deep golden-brown, sizzling edge.