Chicken Tater Bake


Here’s a two-for-one winner – a casserole that you can make from pantry staples that also freezes well.  
It's similar to the usual Tater Tot casserole that I used to make when I had children at home, but with a pot-pie like filling.  This is a casserole that everyone, especially children, will like, and would be a good choice for community dinners and potlucks.
Chicken Tater Bake
  2             Cans  Condensed Cream of Chicken Soup -- undiluted
     ½         Cup  Milk
     ¼         Cup  Butter -- cubed
  3             Cups  Chicken -- cooked, cubed or canned, drained
  16           Ounces  Frozen Peas and Carrots
  6             Ounces  Cheddar Cheese -- shredded, divided
  32           Ounces  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, carrots and 4 ounces of the cheese.
Transfer to two greased 8" 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 30 minutes.  Uncover; bake 5-10 minutes longer 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.
12 Servings
  "Taste of Home Casseroles and One Dish Meals”
  "2 Casseroles"
Per Serving: 248 Calories; 18g Fat (65.3% calories from fat); 14g Protein; 8g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 520mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.

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