Chicken Tater Bake

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 shredded cheddar cheese, divided
• 1 package (32 ounces) 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.
3. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake 5 minutes longer or until cheese is melted.

Pictures