Tonight's Dinner: Chicken tater casserole
Chicken pot pie is a great way to use up extra chicken. But if you're looking for something the kids will love too, why not top that pie with tater tots instead of a crust for a delicious dinner everyone will love.
When I have extra chicken, I look for any way I can to use it up before it goes bad. Sometimes I'll make chicken pot pie. Sometimes I'll make chicken quesadillas, or if it's warm, I'll cut up some fruit and make a chicken salad. But my favorite is without question chicken pot pie. I love mixing the chicken with my favorite vegetables and covering it all with a yummy crust. So whenever I find a twist on this classic, I can't wait to try it out. When Taste of Home suggested putting the pie in a casserole dish and topping it with tater tots, I knew it was going to be awesome. And I was right. I still got the delicious chicken and veggie filling i love so much, but now I got to put one of my favorite side dishes on top, too.
Chicken tater casserole
- 1 can of condensed cream of chicken soup
- 1/4 cup of milk
- 2 tablespoons butter
- 1-1/2 cups cooked chicken, cut into 1-inch cubes
- 1 (10 ounce) package frozen peas and carrots, thawed
- 1 cup shredded cheddar cheese
- 1 package frozen tater tots
- Preheat oven to 350 degrees F.
- In a medium sauce pan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat, stir in the chicken, peas, carrots and cheese.
- Transfer the chicken mixture to a 2 quart baking dish and top with tater tots. Cover and bake for 35 minutes. Uncover and bake for 10 more minutes or until tater tots are golden brown and crispy. Serve immediately.