Chicken Tater Bake
Chicken Tater Bake ( Makes 2)
2 cans cream of chicken soup
1/2 cup milk
1/4 cup butter, cubed
3 cups cubed cooked chicken
1 pkg ( 16 oz) frozen peas and carrots, thawed
1 1/2 cups shredded cheddar cheese
1 pkg ( 32 oz) frozen tater tots
In a large saucepan combine soup, mil and butter. Cook and stir over medium heat until heated through. Remove from heat. Stir in chicken, peas/carrots and 1 cup cheese. Transfer to two greased 8 inch baking dishes. Top with tater tots and remaining cheese. Cover and freeze one casserole ( up to 3 months). Cover and bake the remaining casserole at 350 for 35 minutes. Uncover, bake 5-10 minutes longer.
To use frozen casserole: Remove from freezer 30 minutes before baking. Cover and bake at 350 for 1 1/2 to 1 3/4 hours.