Show Subscription Form




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

Chicken Tater Bake Recipe

Read Reviews
4.5 39
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12 servings
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

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.

Reviews for Chicken Tater Bake

AVERAGE RATING
   (49)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (9)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

MY REVIEW
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
Reviewed Sep. 15, 2014

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

MY REVIEW
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."

Loading Image