Creamy Chicken Tater Tot Casserole

Chop Onion (1) and Garlic (2 cloves) . Slice the Button Mushrooms (8 oz) rather thick and chunky and finely slice the Chicken Breasts (1.5 lb) on the diagonal.

Heat the Olive Oil (2 Tbsp) and lightly brown the sliced chicken in batches. Remove browned chicken from the pan and set aside.

Add and heat up the Salted Butter (2 Tbsp) and a bit of olive oil. Add the onions, garlic, and mushrooms. Season with Coarse Sea Salt (1 tsp) , Freshly Ground Black Pepper (1 tsp) , Dried Rosemary (1 tsp) , and Ground Nutmeg (1/2 tsp) , and sauté until browned and softened.

Stir in the All-Purpose Flour (4 Tbsp) and add the Cream of Mushroom Soup (1 can) , Chicken Broth (1 cup) , and Milk (1 1/2 cups) and mix until well combined and starts to bubble. Taste and season with salt and pepper, if needed.

Add the browned chicken and Frozen Green Beans (2 cups) . Stir until well combined. Simmer until the mixture starts bubbling again.

Arrange the Frozen Tater Tots (1.5 lb) onto the chicken mixture until completely covered.

Top with Shredded Cheddar Cheese (1/2 cup) and bake for 25 minutes until tater tots are golden and crispy.

Serve immediately garnished with Fresh Parsley (1 handful) .