Prepare the chicken tot pie filling: In a large mixing bowl combine the shredded rotisserie chicken, cream of chicken soup, cheddar cheese soup, sour cream, frozen mixed vegetables, chicken broth and all seasonings. Mix everything together.
Spray a 9x13 baking dish with nonstick cooking spray. Pour the chicken mixture into the baking dish.
Top it: Add the tater tots on top of the chicken mixture in a single layer. Wedge them in, the 32 ounce bag should fir in a 9x13 baking dish. Sometime you need to place the tots on their side so they fit.
Bake for 45-50 minutes until the tater tots are golden brown on top.
How to store: store leftovers in the casserole dish covered in foil or in an airtight container for 3-4 days. Reheat in the oven, in the casserole dish at 350 degrees for 20 minutes, or pop it in the microwave.
Freeze it: Assemble the casserole in a freezer safe container. Do not bake. Wrap the dish well in plastic wrap and foil and freeze up to 4 months. When ready to bake, remove from the freezer, thaw on the counter for 30 minutes and bake at 350 degrees for 1 hour, or until heated through.
Make ahead: prepare the tater tot casserole the day before. Assemble as directed, cover with foil and refrigerate until the next day. Bake at 350 degrees for 45 minutes to an hour.
Add shredded cheddar cheese to the top of the tots in the last 10 minutes of baking for a cheesy casserole.
Substitute canned vegetables if you prefer, just make sure to drain them first and use around a cup and a half to 2 cups of veggies.
