Golden Chicken Casserole Recipe

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"My sister and I developed this colorful, creamy casserole from two or three others we had tried," relates Ione Senn from Salt Lake City, Utah. "The whole family likes the hearty layers of chicken, Tater Tots, vegetables and cheese."
TOTAL TIME: Prep: 10 min. Bake: 1 hour 5 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour 5 min.
MAKES: 6-8 servings


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup water
  • 1/4 to 1/2 teaspoon salt
  • 1 package (32 ounces) frozen Tater Tots
  • 1 package (16 ounces) frozen mixed vegetables
  • 2 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 cup: 411 calories, 22g fat (7g saturated fat), 52mg cholesterol, 1241mg sodium, 42g carbohydrate (3g sugars, 6g fiber), 19g protein.


  1. Combine the soups, water and salt; mix well. In a greased 13-in. x 9-in. baking dish, layer a third of the soup mixture, half of the Tater Tots, half of the vegetables and half of the chicken. Repeat layers. Top with remaining soup mixture. Sprinkle with cheese.
  2. Cover and bake at 350° for 60-70 minutes or until bubbly. Uncover; bake 5-10 minutes longer or until browned and heated through. Yield: 6-8 servings.
Originally published as Golden Chicken Casserole in Quick Cooking May/June 1998, p36

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thebigapple User ID: 8031442 228576
Reviewed Jun. 26, 2015 Edited Jun. 29, 2015

"I've made this recipe twice and like it. Since some reviewers said it was bland, I put in a tablespoon of pepper jelly. It is a good, solid, stick to your ribs casserole. The soups soak into the tater tots and are extremely good."

jdh0731 User ID: 3723039 81714
Reviewed Apr. 20, 2014

"The first time I made this recipe, it was very bland. I added 1/4 t. salt, 1/2 t. pepper, and 1/4 t. each garlic powder and onion powder. The tater tots did get mushy but, that was fine."

vewebber58 User ID: 998755 23670
Reviewed Mar. 10, 2014

"Not a recipe I loved, but it wasn't disgusting either. It was a good, bland, run-of-the-mill dish that wasn't bad but wasn't great. It didn't have enough "oomph" for us...needed more seasoning or something. This might well appeal to picky eaters who prefer blander dishes. I liked the fact that the frozen ingredients didn't have to be thawed, and that everything was conveniently layered in the pan and then baked. When I removed the foil after 70 minutes, it wasn't done enough.....I kept the foil off, turned the oven up to 375 degrees and baked it for nearly twenty minutes more. It could have even used a little more time after that, but it was bubbly."

Fantzipantz User ID: 6288591 52373
Reviewed Oct. 19, 2011

"I have been making this recipe for years and for me it is pure comfort food. Everyone who has had it asks me for the recipe. Love it!"

Sugarsugar User ID: 2784322 17116
Reviewed Oct. 14, 2010

"This recipe was DISGUSTING!!! It solely tasted like I was eating pure condensed soup right out of the can, plus mushy potatoes (from the tater tots)"

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