Chicken Lemon Pepper Parmesan Tot Bake

Brian is still totally in LOVE with the Lemon Tater Tots from Lazy Dog Restaurant.

I mean – in LOVE!
On days of his cravings and visits, it’s all he can talk about.

I attempted to replicate the lemon tots at one point, not to his complete satisfaction.

This time, I included the lemon pepper zested tater puffs into a Parmesan and chicken casserole. The results were much better received.

So very delicious – so very comforting – so very surprising with a pop of flavor!

Chicken Lemon Pepper Parmesan Tot Bake

2 Tbs. butter
½ cup yellow onion, coarsely chopped
1 ½ lb. boneless, skinless chicken thighs
1 cup fresh baby spinach
sea salt and pepper
2 Tbs. Lemon pepper seasoning, divided
2 cups freshly mashed potatoes 
(2 cups boiled potatoes, drained, mashed with salt & pepper + 2 Tbs. butter)
1 ½ lbs. frozen tater tots
16 oz. Parmesan cheese, grated

Preheat the oven to 425°F.

In a large pot, heat the butter over medium-low heat.

Sauté the onions until translucent and add chicken, flipping and stirring while cooking, every 3-5 minutes. Cook until juices are translucent.

Season with 1 tsp. lemon pepper.

Stir in baby spinach.

Set aside.

Meanwhile, prepare the mashed potatoes for the bottom layer of the “bake.”

Toss the frozen tater tots (thawing) with the remaining lemon pepper.

To assemble, press the mashed potatoes into the bottom of an 8x8” baking dish.

Top with 8 oz. grated Parmesan cheese.

Top with the sauteed chicken-onion-spinach mixture.

Top the lemon pepper seasoned tots, and the remaining Parmesan.

Bake for 20-25 minutes, until bubbly brown.

Remove from oven and cool for several hours before serving.

Enjoy!!!