STREAMING NOW: The Delicious Miss Dahl

Chicken Tater Bake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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 From Quick Cooking 2009”
READY IN:
1hr
SERVES:
12
YIELD:
2 casseroles
UNITS:
US

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
  • 12 cup milk
  • 14 cup butter, cubed
  • 3 cups chicken, cubed cooked
  • 1 (16 ounce) package frozen peas and carrots, thawed
  • 1 12 cups cheddar cheese, shredded, divided
  • 1 (32 ounce) package frozen tater tots

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).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: