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Chicken Tater Bake

 Chicken Tater Bake
Please everyone in the family with this warm and comforting dish that tastes like a chicken potpie with a Tater Tot crust!—Fran Allen of St. Louis, Missouri
12 ServingsPrep: 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).

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Chicken Tater Bake (continued)

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.