Sunday, October 21, 2012

Chicken Tater Bake
Source: Taste of Home Magazine
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

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).

Just had this tonight and it was so good. Tasted similar to a chicken pot pie but had Tater Tots as the crust. It was so good! Definitely one of my top favorite freezer meals. The 6 servings were very very my daughter ate her portion and it was not enough for her. So, realistically it serves 4 unless you have lots of other sides. We just had a salad and fruit.  Maybe next time I will add cubed ham and mixed vegetables instead of just the peas and carrots. 

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