You can use turkey bacon as a substitute.
Low-fat sour cream can be used in place of regular sour cream.
There’s no need to thaw the tater tots before adding them to the casserole, although you can thaw them if preferred. I recommend using Unsalted Cream of Chicken Soup in this recipe to better control the sodium levels.
You can purchase it by the case on Amazon: Unsalted Cream of Chicken Soup
If you need a gluten-free version of Cream of Chicken Soup, you can find it here: Gluten-free Cream of Chicken Soup
Here’s a recipe for Homemade Cream of Chicken Soup: Homemade Cream of Chicken Soup This casserole can be made ahead of time and refrigerated or frozen for later use.
If you’re baking it immediately after refrigeration, you may need to add a few extra minutes to the cooking time.
For baking after freezing, make sure to thaw the casserole completely before baking as directed.
To reheat after freezing, allow it to thaw fully, then cover with aluminum foil and bake at 350°F for 30 to 40 minutes, or until heated through.
Low-fat sour cream can be used in place of regular sour cream.
There’s no need to thaw the tater tots before adding them to the casserole, although you can thaw them if preferred. I recommend using Unsalted Cream of Chicken Soup in this recipe to better control the sodium levels.
You can purchase it by the case on Amazon: Unsalted Cream of Chicken Soup
If you need a gluten-free version of Cream of Chicken Soup, you can find it here: Gluten-free Cream of Chicken Soup
Here’s a recipe for Homemade Cream of Chicken Soup: Homemade Cream of Chicken Soup This casserole can be made ahead of time and refrigerated or frozen for later use.
If you’re baking it immediately after refrigeration, you may need to add a few extra minutes to the cooking time.
For baking after freezing, make sure to thaw the casserole completely before baking as directed.
To reheat after freezing, allow it to thaw fully, then cover with aluminum foil and bake at 350°F for 30 to 40 minutes, or until heated through.