How to make it

  • In sauce pan, combine soups, milk and butter until heated through.
  • Stir in chicken, probably over half of the cheese or to taste and vegetables.
  • Add seasoning salt and garlic powder to taste, i do a couple shakes of each.
  • At this point you can either dump all into a greased 9x13 or you can divide it into two greased 8x8's. If you divide it, cover both with tater tots and then cover one with saran wrap and tin foil and put in freezer for up to three months.
  • To bake right away, cover with tater tots, sprinkle with a little more seasoning salt and garlic powder (if you like) and bake covered in 350 oven for 35 min for 8x8 pan, and probably a little longer for 9x13 pan.
  • Once heated through and bubbly, uncover increase temp to 375 and sprinkle with remaining cheese. Bake 5-15 min longer, until cheese is melted and taters crisp up.
  • Remove from freezer 30 minutes before baking (do not thaw).
  • Sprinkle with a little seasoning salt and garlic powder, cover with foil and bake at 350 for 1 1/2 hours-1 3/4 hours or until heated through and bubbly.
  • Uncover and sprinkle with shredded cheese and bake 5-15 min longer until cheese is melted!

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