• 12servings
  • 60minutes
  • 356calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, D
MineralsChromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted

  2. 1/2 cup 2% milk

  3. 1/4 cup butter, cubed

  4. 3 cups cubed cooked chicken

  5. 1 package (16 ounces) frozen peas and carrots, thawed

  6. 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

  7. 1 package (32 ounces) frozen Tater Tots

Instructions Jump to Ingredients ↑

  1. Chicken Tater Bake Recipe photo by Taste of Home 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.

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

  3. 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.

  4. 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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