Chicken Tater Bake

READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
  • 12
    cup milk
  • 14
    cup butter, cubed
  • 3
    cups chicken, cubed cooked
  • 1
    (16 ounce) package frozen peas and carrots, thawed
  • 1 12
    cups cheddar cheese, shredded, divided
  • 1
    (32 ounce) package frozen tater tots
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DIRECTIONS

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