"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Tater Bake Recipe

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This recipe for Chicken Tater Bake is from Denise's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
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 shredded cheddar cheese, divided
1 package (32 ounces) frozen Tater Tots

Directions:
Directions:
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. Bake the remaining casserole at 400 until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted.

Number Of Servings:
Number Of Servings:
2 casseroles,each serving 6
Preparation Time:
Preparation Time:
Prep: 20 min. Bake: 35 min.
Personal Notes:
Personal Notes:
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 until heated through, 1-2 hrs.

 

 

 

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