This recipe works great for an easy weeknight dinner or to take for your next pot luck dinner!
Ingredients:
5 cups raw or 4 cups pre cooked roasted chicken cut up into cubes
1/4 cup butter or olive oil
1 cup milk
2 chicken bouillon cubes
2 21-ounce cans of cream of chicken soup
4 cups mixed frozen vegetables
2 cups shredded cheddar cheese divided
pepper to taste
32 ounces of frozen tater tots
Directions:
Spray a 9×13 baking dish with non stick cooking oil, then set aside. Preheat oven to 400 degrees.
Cube the raw (or precooked roasted chicken works good too) chicken pepper to taste. 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 and has flavored the bottom of the pan. Doing this will help to incorporate the flavor of the chicken into the following.
Add in the cream of chicken soup, milk, frozen vegetables, bouillon cubes, stirring the bottom of the pan well to get that great chicken flavor up and to dissolve the bouillon cubes. Warm thoroughly, turn off burner and remove from heat, stir in 1 1/2 cups of the shredded cheddar cheese. Scoop mixture into the sprayed baking dish topping with an even layer of tater tots.
Bake for 25-30 minutes. When the casserole starts to bubble, remove from oven sprinkling the last 1/2 cup of cheese over the top. Serve and enjoy!
