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.
No comments:
Post a Comment
Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.