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Golden Chicken Casserole Recipe

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"My sister and I developed this colorful, creamy casserole from two or three others we had tried," relates Ione Senn from Salt Lake City, Utah. "The whole family likes the hearty layers of chicken, Tater Tots, vegetables and cheese."
TOTAL TIME: Prep: 10 min. Bake: 1 hour 5 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour 5 min.
MAKES: 6-8 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup water
  • 1/4 to 1/2 teaspoon salt
  • 1 package (32 ounces) frozen Tater Tots
  • 1 package (16 ounces) frozen mixed vegetables
  • 2 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 411 calories, 22 g fat (7 g saturated fat), 52 mg cholesterol, 1,241 mg sodium, 42 g carbohydrate, 6 g fiber, 19 g protein.

Directions

  1. Combine the soups, water and salt; mix well. In a greased 13-in. x 9-in. baking dish, layer a third of the soup mixture, half of the Tater Tots, half of the vegetables and half of the chicken. Repeat layers. Top with remaining soup mixture. Sprinkle with cheese.
  2. Cover and bake at 350° for 60-70 minutes or until bubbly. Uncover; bake 5-10 minutes longer or until browned and heated through. Yield: 6-8 servings.
Originally published as Golden Chicken Casserole in Quick Cooking May/June 1998, p36

Nutritional Facts

1 serving (1 cup) equals 411 calories, 22 g fat (7 g saturated fat), 52 mg cholesterol, 1,241 mg sodium, 42 g carbohydrate, 6 g fiber, 19 g protein.

Reviews for Golden Chicken Casserole

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 20, 2014

The first time I made this recipe, it was very bland. I added 1/4 t. salt, 1/2 t. pepper, and 1/4 t. each garlic powder and onion powder. The tater tots did get mushy but, that was fine.

MY REVIEW
Reviewed Mar. 10, 2014

Not a recipe I loved, but it wasn't disgusting either. It was a good, bland, run-of-the-mill dish that wasn't bad but wasn't great. It didn't have enough "oomph" for us...needed more seasoning or something. This might well appeal to picky eaters who prefer blander dishes. I liked the fact that the frozen ingredients didn't have to be thawed, and that everything was conveniently layered in the pan and then baked. When I removed the foil after 70 minutes, it wasn't done enough.....I kept the foil off, turned the oven up to 375 degrees and baked it for nearly twenty minutes more. It could have even used a little more time after that, but it was bubbly.

MY REVIEW
Reviewed Oct. 19, 2011

I have been making this recipe for years and for me it is pure comfort food. Everyone who has had it asks me for the recipe. Love it!

MY REVIEW
Reviewed Oct. 14, 2010

This recipe was DISGUSTING!!! It solely tasted like I was eating pure condensed soup right out of the can, plus mushy potatoes (from the tater tots)

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