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2 cans (10.75oz each) condensed cream of chicken soup
1/2 C 2% Milk
1/4 C Butter cubed
3 C cubed chicken
1 pkg (16oz) frozen peas and carrots (thawed)
1 1/2 C shredded cheddar cheese divided
1 pkg (32oz) frozen tater tots
Chicken Tater Bake
- In a large saucepan combine milk, soup, and butter. Cook and stir over medium heat until heated through. Remove from heat; stir in chicken, peas and carrots, and 1 cup of cheese.
- Transfer to 2 greased 8″ square baking dishes. Top with tater tots; sprinkle with remaining cheese.
- Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole @350 for 35 minutes. Uncover and bake an additional 10 minutes or until heated through.