Chicken Tater Bake

Name: Chicken Tater Bake
Ingredients: 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted; 1/2 cup milk; 1/4 cup butter, cubed; 3 cups chicken, cubed cooked; 1 (16 ounce) package frozen peas and carrots, thawed; 1 1/2 cups cheddar cheese, shredded, divided; 1 (32 ounce) package frozen tater tots

7 ingredients

4 steps

Ingredients

2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 cup butter, cubed
3 cups chicken, cubed cooked
1 (16 ounce) package frozen peas and carrots, thawed
1 1/2 cups cheddar cheese, shredded, divided
1 (32 ounce) package frozen tater tots

Directions

1

In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese.
2

Transfer to two greased 8-in. square baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
3

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
4

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until heated through. Yield: 2 casseroles (6 servings each).