MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Tater Bake
Categories: Potatoes, Dairy, Poultry, Vegetables, Cheese
Yield: 12 servings

21 1/2 oz (2 cans) cream of chicken
- soup; undiluted
1/2 c Milk
1/4 c Butter; died
3 c Diced cooked chicken
16 oz Bag peas & carrots; thawed
1 1/2 c Shredded cheddar cheese;
- divided
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 2 greased 8" square baking dishes. Top with
Tater Tots.

Cover and freeze 1 casserole for up to 3 months. Bake
the remaining casserole @ 400-|F/205-|C until bubbling,
25-30 minutes. Sprinkle with 1/4 cup cheese; bake until
cheese is melted, about 5 minutes longer.

TO USE FROZEN CASSEROLE: Remove from the freezer 30
minutes before baking (do not thaw). Sprinkle with 1/4
cup cheese. Cover and bake at 350-|F/175-|C until heated
through, 1 1/2 to 1 3/4 hours.

Fran Allen, St Louis, Missouri

Makes: 2 casseroles (6 servings each)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Oh, pardon me, was that *your* culture? So sorry.
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