I grew up loving tuna sandwiches. I don’t know what it is about it…I just did. I could even smell it from quite far away …. but then again, it’s fish, so anyone could. My dad was the only other person in my family who enjoyed tuna. When I went to college, a roommate of mine boiled some egg noodles, poured tuna, sour cream, and peas in the pot and mixed it all up. I was intrigued. I had never had anything like it and I loved it! She told me it was a simplified version of tuna casserole. So, I came to love tuna casserole!
Tater tots are some fo the best things in the world. Seriously. I love eating any tater tot. McDonalds and Chick-fil-a have amazing tots for breakfast. And, Sonic’s tots are to die for…especially their chili cheese tots (they were one of my favorite cravings when I was pregnant with Rhys).
I was recently craving tots…no I’m not pregnant. But, I didn’t want to have just plain old tots. I also really wanted shepherd’s pie. So, I decided to make shepherd’s pie with tots.
When I was a kid, I remember my mom making it a lot. I would always eat the inside first and save the tots and cheese for the last. Best for last after all. I was super excited to make this recipe for me and my boys.
Justin really enjoyed it, as did Rhys. He typically doesn’t enjoy the texture of tots–he loves fries, but doesn’t like hashbrowns or tots. But, Rhys ate his entire portion of tator tot casserole.
**Ok, here’s a secret…I’ve had this recipe for casserole in my draft box for months now! And, I keep scheduling it, but then I keep forgetting to actually make C4 and take pictures to add to the post. Then, the next morning, I realize that it has published! So, I keep taking it back down. But, it finally is 100% completely finished!
I grew up in a casserole eating family. We’d have it at least once every two weeks, with plenty for leftovers. When I first made casserole in college, I didn’t really even use a recipe…that’s how common it was at home. And, that’s the thing I love about casserole…it really is super easy to make, and there are so many different options to use. Well, one day, I wanted to make casserole, but we didn’t have anymore cream of chicken soup left, so Justin suggested using his favorite soup: chicken corn chowder. I agreed, and we loved it!
But, since Chicken Corn Chowder Casserole is a mouthful to say, we just call it “C4” for short!
Use a 9×13 pan. Serves 4-6
3-4 chicken tenders (or 2 small breasts)
1 can of chicken corn chowder
1 cup mixed veggies
1 cup cheese
2 cups of rice
1) Preheat the oven to 350* and cook the rice.
2) Cut up the chicken and cook it in a pan. Sprinkle garlic powder, thyme, sage, rosemary on it.
3) Pour the rice, chicken, mixed veggies, chowder, and a half cup of shredded cheese in the 9×13 casserole dish. Mix it all together with salt and pepper.
4) Pour the rest of the cheese on top and cover in breadcrumbs.
5) Cook for 35-40 minutes.
This is Justin’s absolute favorite casserole, so enjoy!