# Components:
→ Protein
01 - 2 cups cooked chicken, shredded or diced
→ Vegetables
02 - 1.5 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 - 1.5 cups low-sodium chicken broth
07 - 0.5 cup milk
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon dried thyme
10 - Salt and black pepper, to taste
→ Topping
11 - 1 (28-ounce) bag frozen tater tots
→ Optional
12 - 0.5 cup shredded cheddar cheese
# Method:
01 - Set the oven temperature to 400°F.
02 - Melt butter in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
03 - Stir in flour and cook for 1 minute, stirring constantly to form a roux.
04 - Gradually whisk in chicken broth and milk, ensuring no lumps form. Continue cooking until the sauce thickens, approximately 3 to 4 minutes.
05 - Season with garlic powder, thyme, salt, and pepper. Stir in mixed vegetables and shredded chicken. Simmer for 2 to 3 minutes until heated through.
06 - Spread the filling evenly into a 9x13-inch baking dish.
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 tots during the last 5 minutes.
09 - Allow the dish to rest for 5 minutes before serving.
