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Chicken Tater Bake

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: 35 min.
  • Makes
    2 casseroles (6 servings each)


  • 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 shredded cheddar cheese, divided
  • 1 package (32 ounces) frozen Tater Tots


  • 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 2 greased 8-in. square baking dishes. Top with Tater Tots.
  • Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer.
  • To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.
Nutrition Facts
1 each: 356 calories, 21g fat (9g saturated fat), 61mg cholesterol, 844mg sodium, 29g carbohydrate (3g sugars, 4g fiber), 18g protein.


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Average Rating:
  • Karen
    Jul 14, 2020

    I used cream of potatoe soup instead of cream of chicken

  • Tiffany
    Aug 23, 2019

    Delicious and easy to make! Everyone loved it, even my boyfriend who hates peas!

  • Nicole
    Aug 15, 2019

    Love this recipe! When I made it, it's not creamy at all.... did I not use enough cream of chicken soup? I do add more veggies then it calls for.

  • Nola
    Aug 5, 2019

    Made this, it was awsome!!!

  • Jessica
    Mar 27, 2019

    liked it but needed more potato

  • PadFan
    Jul 9, 2018

    This is a great recipe as is, but also can be changed up so easily—different soup, different meat, different veggies, even the cheese—for a different look and taste!

  • dlynsmith9
    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
    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
    Feb 11, 2016

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

  • heatherkaye
    Feb 5, 2016

    Very very good perfect the way it is but I also did one can of mushroom soup and one chicken.