Chicken Tater Bake

Please everyone in the family with this warm and comforting dish that tastes like a chicken potpie with a Tater Tot crust!—Fran Allen of St. Louis, Missouri From Quick Cooking 2009

• Ready In: 1 hr
• Serves: 12
• Yields: 2 casseroles

Ingredients

• 2 (10 3/4ounce) 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).