Recipe: Chicken Tater Bake

Chicken Tater Bake

This is a recipe I recently made and loved it! It is the filling of a chicken pot pie topped with tater tots - kid-friendly and comfort food for a fall evening. A bonus is this recipe makes two - freeze one for later or give to a friend!

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1/2 cup 2% milk

1/4 cup butter, cubed

3 cups cubed cooked chicken

1 package (16 ounces) frozen peas and carrots, thawed

1-1/2 cups shredded cheddar cheese, divided

1 package (32 ounces) frozen Tater Tots

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 2 greased 8-in. square baking dishes. Top with Tater Tots.

Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.

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