Chicken Tater Bake Recipe

4.5 43 53
Chicken Tater Bake Recipe
Chicken Tater Bake Recipe photo by Taste of Home
Publisher Photo

Chicken Tater Bake Recipe

Read Reviews
4.5 43 53
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

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

Directions

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.
Transfer to two greased 8-in. 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 35 minutes. Uncover; bake 5-10 minutes longer or 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. Yield: 2 casseroles (6 servings each).
Originally published as Chicken Tater Bake in Simple & Delicious May/June 2008, p64

Nutritional Facts

1 each: 356 calories, 21g fat (9g saturated fat), 61mg cholesterol, 844mg sodium, 29g carbohydrate (3g sugars, 4g fiber), 18g protein.

  • 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
  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

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DeliciouslyResourceful_Gina User ID: 4938423 260908
Reviewed Feb. 6, 2017

"This is a fun recipe and a change from chicken pot pie that many kids would love! We felt it needed more seasoning but this is a good base recipe that can be customized. I used ham instead of chicken because that is what I had on hand but otherwise followed the recipe exactly."

MY REVIEW
kream2 User ID: 3466150 243662
Reviewed Feb. 11, 2016

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

MY REVIEW
heatherkaye User ID: 8030275 243284
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
Renee521 User ID: 8758535 243044
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
gooch621 User ID: 7069389 231215
Reviewed Aug. 14, 2015

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

MY REVIEW
maball User ID: 4420592 222371
Reviewed Mar. 9, 2015

"okay- could use a little more seasonings."

MY REVIEW
ellimaye1 User ID: 1179808 219200
Reviewed Jan. 29, 2015

"Super easy and yummy! I used 1 can cream of chicken and 1 cream of mushroom. I also used frozen mixed vegetables. I added some garlic pepper and garlic powder to the soup mixture as it cooked which added to the flavor."

MY REVIEW
ctopping User ID: 7991106 172218
Reviewed Sep. 15, 2014

"This recipe is excellent. It's easy, inexpensive and full of flavor."

MY REVIEW
luigimon User ID: 1692040 156887
Reviewed Jul. 19, 2014

"Great recipe for busy weeks! I made it on Sunday in a 9x13 pan and froze the whole thing. Baked it on Thursday....love how you don't have to thaw it first. This is a keeper and a go to for extra busy weeks."

MY REVIEW
chinadoll2008 User ID: 1574460 87596
Reviewed May. 1, 2014

"Very good! I substituted 1 can of the soups with cream of mushroom with garlic & added curry powder for extra seasoning & since my husband & I don't like peas, we used 8 oz. of sliced frozen carrots & 8 oz. of Lima beans. It turned out so delish! The other casserole probably won't stay in the freezer for long!"

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