Optional garnish: chopped fresh parsley or chopped green onions or chives
Instructions
Preheat oven to 375°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Set aside.
In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, garlic powder, and onion powder.
Stir in the chicken and corn. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish. Sprinkle cheddar cheese over top. Arrange tater tots in a single layer on top of the casserole.
Bake, uncovered, until the filling is hot and bubbly and the tots are crispy and golden brown, about 40-45 minutes. For even crispier tots, transfer the dish to the broiler for a couple of minutes at the end.
Rest for 5-10 minutes. Sprinkle with chopped fresh parsley, chopped green onions, or chives just before serving.
Notes
You do not need to thaw the corn or the tater tots before assembling the casserole.
If you'd like the topping even crispier, transfer the dish to the broiler for a couple of minutes at the very end. Keep a close eye on it, though -- the potatoes can burn quickly.
For even more flavor on top, sprinkle French fried onions over the tater tots during the final 5-10 minutes.