February 23, 2018
Dinner, Main Dish, Casseroles,
Poultry, Chicken, Dairy, Vegetables, North American, Cooking With Condensed Soup, Easy/Beginner Cooking, Weeknight Meals, Freezer, Oven Bake, Stove Top, No Eggs, Frozen Vegetables, Cooked Chicken or Beef more
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"Taste of Home is 1 of 2 sites that shows me repeatedly it has its fingers on the pulse of what the home cook is after. They most often value ingredient-friendly simple fixes that their families will welcome to their dinner table. Trends are factors too & 1 of those trends is recipes that use tater tots. I didn't realize this was "a thing" until recently when I started to see so many creative recipes w/tater tots as an ingredient. This recipe makes a casserole for your dinner meal & a 2nd freezer-ready option for another day. Paired w/fruit for dessert, your meal will pretty much contain all the basic food groups. It's like a chicken pot pie topped w/tater tots. TOH credited Fran Allen of St Louis, Missouri for this sure to-be-a-winner recipe. ENJOY!"
In a lrg saucepan, combine the soup, milk & butter. Cook & stir over med heat until heated through. Remove from the heat. Stir in the chicken, peas and carrots plus 1 cup cheese.
Transfer to 2 greased 8-in square baking dishes. Top w/Tater Tots & sprinkle w/remaining cheese.
Cover & freeze 1 casserole for up to 3 months. Cover & bake the remaining casserole at 350F for 35 min. Uncover & bake 5-10 min longer or until heated through.
TO USE FROZEN CASSEROLE: Remove from the freezer 30 min before baking (do not thaw). Cover & bake at 350F for 1-1/2 to 1-3/4 hrs or until heated through. Yield = 2 casseroles (6 servings ea).
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