This is such a simple, hearty and incredible fall chicken tot casserole with layers of creamy pumpkin spiced chicken and veggies, veggie tots and cheese!
- 1 dash olive oil
- 1 whole onion thinly sliced
- 8 ounces cremini mushrooms thinly sliced
- 3 cloves garlic minced
- 1 tablespoon fresh sage roughly chopped
- 1 pound ground chicken
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cumin
- 1 pinch salt
- 1 pinch crushed red pepper
- 1 tablespoon apple cider vinegar
- 2 tablespoons plain Greek yogurt
- 1 can pumpkin puree 15 ounces
- 2 bags frozen sweet potato cauliflower tots 16 ounces each
- 8 ounces smoked gouda cheese freshly grated
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Pre-heat the oven to 375 and get out a 9 x 13 baking dish. Then heat the olive oil in a large skillet with deep sides and add the onion, mushrooms, garlic and sage. Let them cook for about 5 minutes to soften and get fragrant. Then add the chicken and let it cook completely while you break it up. While the chicken cooks, season everything with the pumpkin pie spice, cumin, salt and red pepper. Once the chicken cooks, add in the vinegar, Greek yogurt and pumpkin puree. Let it all bubble together for about 5 minutes to meld.
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Take the mixture and spread it out evenly in the baking dish as the bottom layer. Lay the veggie tots out on top in neat rows of about 8 or 9 across. Finally, sprinkle the smoked gouda in an even layer on the very top. Bake the casserole for 30 minutes until it is all hot and bubbly. Let it sit for a minute to slightly cool, then serve immediately! Enjoy!!