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

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4.5 44 54
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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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12 servings


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


  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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Dianna User ID: 8772949 268206
Reviewed Jun. 21, 2017

"I don’t buy cans of soup anymore, because of the sodium, so I used 1? cups of chicken stock and a flour slurry to thicken the stock. I used diced onions and mushrooms, diced cauliflower, and thinly sliced baby carrots that I had saut?ed in olive oil until tender. My husband said, “It is a keeper!” I would recommend it, whenever you are craving a home cooked meal that is easy to prepare."

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."

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

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

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."

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."

gooch621 User ID: 7069389 231215
Reviewed Aug. 14, 2015

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

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

"okay- could use a little more seasonings."

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."

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

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

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 how you don't have to thaw it first. This is a keeper and a go to for extra busy weeks."

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