Cheesy Chicken & Broccoli Tater Tot Bake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">750g frozen tater tots</li><li class="ingredients-single-item">500g boneless, skinless chicken breasts, diced into 2cm cubes</li><li class="ingredients-single-item">300g fresh broccoli florets, cut into small pieces</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">30g butter</li><li class="ingredients-single-item">30g plain flour</li><li class="ingredients-single-item">350ml milk</li><li class="ingredients-single-item">150ml chicken stock</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">½ tsp garlic powder</li><li class="ingredients-single-item">200g cheddar cheese, grated</li><li class="ingredients-single-item">100g mozzarella cheese, grated</li><li class="ingredients-single-item">30g parmesan cheese, grated</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped (for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25 x 35cm baking dish</li><li class="equipment-single-item">Large non-stick frying pan</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan) and lightly grease your baking dish. This preparation ensures your casserole won't stick and the high temperature will help achieve that perfect golden top.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Season the diced chicken with salt and pepper, then cook for 5-6 minutes until golden brown on all sides and just cooked through. The chicken will continue cooking in the oven, so it's fine if it's slightly underdone at this stage. Remove to a plate and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the same pan, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Adding garlic later prevents it from burning and becoming bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Blanch the broccoli florets in boiling water for 2 minutes, then drain and plunge into cold water to stop the cooking process. This par-cooking ensures your broccoli will be perfectly tender in the final bake without becoming mushy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to cook out the raw flour taste. This roux will thicken your sauce beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually whisk in the milk and chicken stock, ensuring there are no lumps. Cook for 3-4 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. The slow addition of liquid prevents lumps from forming in your white sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the sauce from heat and stir in the thyme, paprika, garlic powder, and 150g of the cheddar cheese. Stir until the cheese is completely melted and incorporated. Season with salt and pepper to taste. The residual heat will melt the cheese without risk of the sauce breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In your prepared baking dish, combine the cooked chicken, blanched broccoli, and the onion-garlic mixture. Pour the cheese sauce over everything and gently fold to ensure all ingredients are well-coated. This thorough mixing ensures every bite has the perfect balance of flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle half of the remaining cheddar cheese and half of the mozzarella over the mixture. Arrange the frozen tater tots in neat rows on top, slightly overlapping them. The organized arrangement creates an attractive presentation and ensures even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle the remaining cheddar, mozzarella, and all of the parmesan cheese over the tater tots. The combination of cheeses creates a complex flavor profile and ensures a beautiful golden-brown crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake uncovered for 35-40 minutes until the tater tots are crispy and golden, and the cheese is bubbling around the edges. If the top is browning too quickly, loosely cover with foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and let stand for 5-10 minutes before serving. This resting period allows the sauce to set slightly, making it easier to serve neat portions. Sprinkle with fresh chopped parsley for a pop of color and fresh flavor.</li></ol>