# What You’ll Need:
→ Protein
01 - 2 cups cooked chicken, shredded or diced (rotisserie or leftover chicken)
→ Vegetables
02 - 1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 small onion, diced
→ Sauce
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 ½ cups low-sodium chicken broth
07 - ½ cup milk (any type)
08 - ½ teaspoon garlic powder
09 - ½ teaspoon dried thyme
10 - Salt and black pepper, to taste
→ Topping
11 - 1 (28-ounce) bag frozen tater tots
→ Optional
12 - ½ cup shredded cheddar cheese
# How-To:
01 - Preheat the oven to 400°F.
02 - Melt butter in a large skillet over medium heat, then add diced onion and cook until softened, about 3 minutes.
03 - Stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
04 - Gradually whisk in chicken broth and milk, ensuring a smooth mixture; simmer until thickened, approximately 3 to 4 minutes.
05 - Incorporate garlic powder, dried thyme, salt, and black pepper. Stir in the frozen mixed vegetables and cooked chicken, and simmer for 2 to 3 minutes until heated through.
06 - Transfer the chicken and vegetable mixture into a 9x13-inch baking dish, spreading evenly.
07 - Arrange frozen tater tots in a single layer over the filling.
08 - Bake for 30 to 35 minutes until tater tots are golden and crispy. Optionally, sprinkle shredded cheddar cheese over the tater tots in the last 5 minutes of baking.
09 - Allow the dish to rest for 5 minutes before serving.
