Serves 6

Ingredients:

• 500 g (1 lb 1.6 oz) cooked chicken thighs, shredded or diced

• 1 can (295 g / 10.5 oz) cream of chicken soup

• 120 g (½ cup) sour cream

• 120 ml (½ cup) milk

• 60 g (½ cup) shredded extra mature cheddar cheese

• 60 g (½ cup) shredded mozzarella cheese

• 1 small onion, finely chopped (optional) (~70 g / 2.5 oz)

• 130 g (1 cup) frozen peas and carrots or mixed vegetables

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• 1 tsp paprika (plus a pinch for topping)

• 600 g (21 oz / ~1½ lbs) frozen tater tots

• Optional: cooked bacon lardons (~50 g / 1.75 oz), spring onions

Instructions:

1. Preheat oven to 180°C fan (350°F). Lightly grease a 33×23 cm (9×13 inch) baking dish.

2. Make creamy base: In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper.

3. Add chicken & vegetables: Stir in shredded chicken, onion, peas/carrots, and half of the reduced cheese (30 g cheddar + 30 g mozzarella). Mix until evenly coated.

4. Assemble casserole: Spread mixture evenly in prepared dish. Arrange tater tots in a single layer on top. Sprinkle with a pinch of paprika.

5. Bake uncovered: 30–35 minutes until sauce is bubbling and tater tots are golden.

6. Add remaining cheese: Sprinkle remaining 30 g cheddar + 30 g mozzarella on top. Return to oven for 5–10 minutes until melted and lightly browned.

7. Rest & serve: Let sit 5 minutes before serving. Top with optional spring onions or cooked bacon lardons.