Chicken Tater Bake

By gbvampy1

Replace mixed veggies with asparagus. can easily be doubled and frozen

Ingredients

• 1 can(10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1/47 cup 2% milk
• 2 Tbsp butter cubed
• 1 1/2 cups cubed cooked chicken
• 8 oz. frozen peas and carrots, thawed
• 1 cup shredded cheddar cheese, divided
• 1/2 package (32 ounces) frozen Tater Tots

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.
Cover and freeze one casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake 5 minutes longer or until cheese is melted.
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° for 1-1/2 to 1-3/4 hours or until heated through.