- 1 tablespoon vegetable oil
- 1 pound chicken breast, cut into 1/2-inch cubes
- 1/2 onion, chopped
- 2 potatoes, peeled and cut into 1/2-inch cubes
- 4 cups frozen mixed vegetables, thawed
- 1 (12 ounce) jar chicken gravy
- 1 pinch onion powder, or to taste
- 1 pinch garlic powder, or to taste
- 1 pinch dried thyme, or to taste
- 1 pinch salt and ground black pepper to taste
- 1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium heat. Add chicken and onion; cook and stir until chicken juices run clear and onion softens, about 5 minutes.
- Place cubed potatoes in a pot and cover with water; bring to a boil. Cook for 5 minutes; drain.
- Combine chicken mixture, potatoes, thawed vegetables, and gravy in a large bowl. Add onion powder, garlic powder, thyme, salt, and black pepper; stir until well-distributed.
- Pour mixture into a 9-inch glass baking dish and arrange potato nuggets in a single layer on top.
- Bake casserole in the preheated oven until bubbly around the edges, about 45 minutes.