CHICKEN TATER BAKE
2 cans (1- 3/4 oz each) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 cup butter, cubed
3 cups cubed cooked chicken
1 package (16 pz) frozen peas and carrots, thawed
1 1/2 cups shredded cheddar cheese, divided
1 package (32 oz) 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 two greased 8 inch square baking dishes. top with Tater Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350F for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350F for 1 1/2 - 1 3/4 hours or until heated through.
How I did it:This is where I tell you what I did different. There are a few recipes that I actually do make according to directions :)
I used left over turkey, and added on packet of chicken bouillon and a 1/2 tsp of thyme. Didn't have peas & carrots, so used the mixed veggies I had in the freezer. Also heated the soup, milk and butter in a glass dish in the microwave. Instead of 2 - 8inch containers I used a 9x13, so it needed to bake about 20 minutes longer for the middle to get hot.