Chicken Tater Bake Recipe

By lewolfe50

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

Ingredients

• 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 (6 ounces) shredded cheddar cheese, divided
• 1 package (32 ounces) frozen Tater Tots

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 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.

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).