Upgrade your weeknight dinner with this Cheesy Ground Chicken Noodle Casserole. Featuring tender egg noodles, fresh broccoli, and a velvety homemade cheddar sauce, all topped with a crispy tater tot crust. It’s an easy, family-friendly meal that delivers ultimate comfort in every bite!
Why This Ground Chicken Noodle Casserole is a Family Favorite
There is something so incredibly cozy about a casserole that brings together all the best comfort foods in one dish. In my house, if it involves noodles or tater tots, my kids are at the table before I even call them for dinner! This hearty meal is a total crowd-pleaser, combining lean ground chicken with a silky, homemade cheese sauce that makes it feel special without being complicated.
It’s the kind of dinner that fills everyone up happily! If your family is as obsessed with that golden, crunchy topping as mine is, you have to try my Cheesy Ground Turkey Tater Tot Casserole too—it’s another tater tot classic that we keep on a regular rotation!
The Simple Ingredients
This recipe uses kitchen staples that come together quickly. Here are a few things to keep in mind:
- Fresh Broccoli: I love using fresh florets here. They get a quick blanch in the pasta water so they stay vibrant and tender-crisp without getting mushy in the oven.
- Wide Egg Noodles: These are the ultimate “comfort” noodle. They hold onto that homemade cheese sauce beautifully and provide a great texture alongside the chicken.
- Frozen Tater Tots: You’ll need most of a bag for that perfect crust. I usually find I have just a small handful of frozen tots left over—I just pop them back in the freezer for baked cheeseburgers night!
How to Make It
Cook your egg noodles in salted water. In the final few minutes of boiling, toss the broccoli florets right into the same pot so they cook together.
Drain them well and then toss them in a 9×13 baking dish.
In a skillet, cook the ground chicken with diced onions until browned and fragrant. Stir in the garlic and seasoning at the very end.
Add the ground chicken mixture into the baking dish on top of the noodles.
Melt butter and whisk in flour to create a quick roux. Slowly add your milk, stirring until it thickens into a creamy sauce, then melt in the shredded cheddar until smooth.
Pour this cheese mixture into the baking dish.
Mix well, making sure the cheese sauce completely coats everything.
Spread it out flat, add a little extra cheese, and line up those tater tots in neat rows.
Bake until the top is golden and perfectly crispy.
Serve and enjoy this yummy tater tot casserole!
Storing and Reheating
If you’re lucky enough to have leftovers, this casserole keeps beautifully!
- To Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- To Reheat: For the best results, I recommend using the oven or a toaster oven to help the tater tots regain their crunch. If you’re in a hurry, the microwave works great, though the tots will be a bit softer. Just add a splash of milk before heating if you want to loosen up the cheese sauce again!
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Cheesy Ground Chicken Noodle Casserole with Tater Tot Crust
PrintIngredients
- 1 (12 ounce bag) wide egg noodles
- 4 cups fresh broccoli chop the florets into small pieces
- 1 pound ground chicken
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese shredded (divided)
- 1 (28 ounce bag) bag frozen tater tots
Instructions
- Preheat your oven to 400 degrees F and spray a 9×13-inch baking dish with non-stick cooking spray.
- Bring a large pot of salted water to a boil and add the egg noodles. When there are 4 minutes left of cook time according to the package, add the fresh broccoli florets to the boiling water. Drain and pour noodles and broccoli into the baking dish.
- In a large skillet over medium-high heat, brown the ground chicken and diced onion until the chicken is cooked through. Stir in the minced garlic, paprika, salt, and pepper, and cook for 1 additional minute. Pour this on top of the noodles mixture in the baking dish.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk. Continue stirring until the sauce thickens, then remove from heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted. Pour this mixture into the baking dish.
- Mix everything in the baking dish, making sure the cheese sauce coats everything. Spread the mixture flat and sprinkle the remaining 1/2 cup of cheese over the top.
- Arrange the frozen tater tots in rows across the top of the casserole. (There are usually a few tater tots left over, so I just toss them back in the freezer for later.)
- Bake for 25–30 minutes or until the tater tots are golden brown and crispy. Serve and enjoy!
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