Chicken Tater Bake Recipe
Chicken Tater Bake Recipe photo by Taste of Home

Chicken Tater Bake Recipe

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4.5 42 52
Publisher Photo
You'll please everyone in the family with this inviting and filling dish. It tastes like a chicken potpie topped with Tater Tots. —Fran Allen, St Louis, Missouri
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12 servings

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1/2 cup 2% milk
  • 1/4 cup butter, cubed
  • 3 cups cubed cooked chicken
  • 1 package (16 ounces) frozen peas and carrots, thawed
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 package (32 ounces) frozen Tater Tots

Nutritional Facts

1 serving equals 356 calories, 21 g fat (9 g saturated fat), 61 mg cholesterol, 844 mg sodium, 29 g carbohydrate, 4 g fiber, 18 g protein.

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).
Originally published as Chicken Tater Bake in Simple & Delicious May/June 2008, p64

Reviews for Chicken Tater Bake

AVERAGE RATING
(52)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (9)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 11, 2016

"tastes just like a chicken pot pie without the crust. Really easy and delicious!"

MY REVIEW
Reviewed Feb. 5, 2016

"Very very good perfect the way it is but I also did one can of mushroom soup and one chicken."

MY REVIEW
Reviewed Feb. 2, 2016

"I made this as part of a freezer cooking day and froze both pans and followed the recipe exactly. We just had one last night for supper and it was delicious. However, it took a lot longer to bake than indicated. I had it in the oven for 2-1/4 hours (and I even increased the temperature part way through). It was definitely worth the wait though - my husband loved it and ate 2 large portions."

MY REVIEW
Reviewed Aug. 14, 2015

"Oh my GOOD!! I didn't make any changes.... perfect!"

MY REVIEW
Reviewed Mar. 9, 2015

"okay- could use a little more seasonings."

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