The casserole mirrors your classic tater tot casserole with the exception of using chicken over ground beef (or, in my case, ground turkey).
Chicken Tater Bake
3 cups cooked, cubed chicken
Quick cooking tip: Rather than cooking the chicken and worrying about cutting it into cubes, I boiled the chicken until it was cooked through. While hot I used my veggie chopper to shred the chicken. Saved me a TON of time!!
2 cans (10.5 oz) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 cup butter, cubed
1 package frozen veggies (I used a blend of peas, corn, beans, and carrots)
1 1/2 cups shredded cheddar cheese, divided
1 package frozen Tater Tots
In a large sauce pan combine soup, milk, and butter.
Cook and stir over medium heat until heated through.
Remove from heat; stir in chicken, veggies, and 1 cup of cheese.
Pour chicken mix into greased 9x13 pan.
Top with frozen Tater Tots.
Cover and freeze.
To bake:
Remove casserole from freezer 30 minutes prior to baking. DO NOT THAW.
LEAVE FOIL COVER ON.
Bake at 350 for 1 1/2 to 1 3/4 hours, or until heated through.
Confession: I totally thawed the casserole and let it bake for 1 1/2 hours and it turned out great.
Another successful meal with PLENTY of leftovers!!
Enjoy.
Source: Slight adaptations from Taste of Home
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