🌿 Pot Luck Tot Casserole
Total Time: 55-60 mins Yield: 6-8 servings
Ingredients:
1.5 lbs chicken thighs or chicken breast, cooked & shredded
1 bag (32 oz) frozen tater tots
2 tbsp butter (or olive oil)
1 medium yellow onion, diced
2 garlic cloves, minced
2 stalks celery, sliced
2 carrots, diced
1 cup frozen peas
1 cup frozen corn
3 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream (or milk + a little butter)
1 cup shredded cheddar cheese
½ cup shredded mozzarella or Monterey Jack
1 tsp dried thyme
1 tsp dried rosemary
Salt & pepper to taste
Optional: smoked paprika or cayenne for heat
Optional garnish: parsley, ranch, or hot sauce
Infusion:
0.1 g - 0.2g RSO or distillate (calculate based on total mg ÷ servings)
Infusion Prep
Warm gently: Place your RSO or distillate syringe/tube in a sealed plastic bag. Set in a mug of warm water for 2–3 minutes until it loosens up (easier to mix).
Blend with fat: Mix the warmed concentrate into the melted butter or cream (Step 2 or Step 3 of the recipe). This ensures even distribution of cannabinoids throughout the dish.
Instructions
Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
Cook veggies: In a large skillet, melt your infused butter over medium heat. Add onion, celery, and carrots; sauté until softened (about 5 min). Stir in garlic.
Make creamy base: Sprinkle flour over veggies, cook 1 min. Slowly whisk in chicken broth, stirring until smooth. Add cream (if not already infused) and seasonings. Let it simmer and thicken.
Mix filling: Stir in shredded chicken, peas, and corn. Taste & adjust seasoning.
Assemble: Pour mixture into baking dish. Top with shredded cheeses. Arrange tater tots in a single layer across the top.
Bake 25–30 minutes, until tots are golden and cheese is bubbly. For extra crisp, broil 2–3 minutes at the end.
Cool, serve & vibe: Let sit 5 minutes so it thickens. Portion evenly so dosing stays consistent.