by Kathy Hamman Miller
Talk about feeding two needs with one deed! My Grands say this tastes like chicken pot pie with a bonus of another of their favorites — tater tots. I put this together the night before, but it’s really quick to make right away. Great for busy families.
Spray a 9×13 baking dish with non stick cooking oil than set aside. When ready, preheat oven to 400 degrees.
Ingredients:
5 cups raw or 4 cups pre cooked roasted chicken cut up into cubes
1/4 cup butter or olive oil
2-21 ounce cans of cream of chicken soup
2 soup cans of milk
2 chicken bouillon cubes
4 cups mixed frozen vegetables
1 1/2 cups shredded cheddar cheese
32 ounce bag of frozen tater tots
Cube the raw, or precooked roasted chicken works well too. Heat a large skillet over medium-high heat placing in the butter to melt, add in the chicken and if raw, cook until no longer pink, about 7-10 minutes browning on each side. If it’s precooked, just stir until nicely browned. Doing this will help to incorporate the flavor of the chicken into the creamed mixture as follows.
Add in the cream of chicken soup, milk, frozen vegetables, and bouillon cubes, stirring the bottom of the pan well to get that great chicken flavor up and to dissolve the bouillon cubes. Warm throughly, turn off burner and remove from heat, stir in 1 1/2 cups shredded cheddar cheese.
Scoop mixture into the sprayed baking dish topping with an even layer of tater tots. Bake for 35-40 minutes. When the casserole starts to bubble and the tots are toasty. Serve with ketchup and or hot sauce. Enjoy!
