Baked Game Day Hatch Chile and Bacon Hot Dish
By Traeger Kitchen
Get a load of this dish. This creamy casserole is as comforting as it is delicious, layered with bacon, chicken, tater tots with a hatch chile kick for a punch flavor in every bite.
Prep Time
25 Min
Cook Time
50 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | unsalted butter |
| 1/4 Cup | all-purpose flour |
| 2 Can | (15 oz) cream of chicken soup |
| 2 Cup | whole milk |
| 2 Medium | onions, grilled and chopped |
| 1 Pound | boneless, skinless chicken thighs, chopped |
| 1/2 Cup | chopped Hatch chiles |
| 1/4 Teaspoon | dried thyme |
| To Taste | salt and pepper |
| 1 Cup | chopped smoked bacon |
| 1 Pound | frozen tater tots |
Steps
1
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
In a skillet over medium heat, melt butter and stir in the flour.
3
In a separate bowl, dilute the chicken soup in the milk then pour into the skillet. Whisk the mixture constantly until it begins to thicken.
4
Add the onions, chicken, chiles, thyme, salt and pepper. Let simmer for about 10 to 15 minutes, until the chicken is fully cooked.
00:10
5
Fold in the smoked bacon and taste to adjust seasoning.
6
Transfer mixture to a 2-1/2 quart casserole dish. Cover the mixture with tater tots.
7
Bake for 30 to 35 minutes, until tots are golden brown. Serve hot. Enjoy!
00:30
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