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Baked Game Day Hatch Chile and Bacon Hot Dish

25

50

Hickory

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.

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  • 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

  • salt and pepper

  • 1 Cup chopped smoked bacon

  • 1 Pound frozen tater tots

  • 1

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

    400 ˚F

  • 2

    In a skillet over medium heat, melt butter and stir in the flour.
    • 2 Tablespoon unsalted butter

    • 1/4 Cup all-purpose 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.
    • 2 Can (15 oz) cream of chicken soup

    • 2 Cup whole milk

  • 4

    Add the onions, chicken, chiles, thyme, salt and pepper. Let simmer for about 10 to 15 minutes, until the chicken is fully cooked.
    • 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

  • 5

    Fold in the smoked bacon and taste to adjust seasoning.
    • 1 Cup chopped smoked bacon

  • 6

    Transfer mixture to a 2-1/2 quart casserole dish. Cover the mixture with tater tots.
    • 1 Pound frozen tater tots

  • 7

    Bake for 30 to 35 minutes, until tots are golden brown. Serve hot. Enjoy!

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