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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Please everyone in the family with this warm and comforting dish that tastes like a chicken potpie with a Tater Tot crust!—Fran Allen of St. Louis, Missouri From Quick Cooking 2009 Ingredients:
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted |
1/2 cup milk |
1/4 cup butter, cubed |
3 cups chicken, cubed cooked |
1 (16 ounce) package frozen peas and carrots, thawed |
1 1/2 cups cheddar cheese, shredded, divided |
1 (32 ounce) package frozen tater tots |
Directions:
1. 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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