Tuesday, June 3, 2008

Chicken Tater Bake

1 can cream of chicken soup
1/4 cup milk
2 TB butter, melted
1 1/2 cup cubed cooked chicken (I like to boil with salt, pepper and celery seed in the water)
8 oz frozen peas and carrots
3/4 cup shredded cheddar cheese, divided
16 oz frozen Tater Tots
Combine all ingredients except some of the cheese and tater tots. Spread into greased 8X8 baking dish. Top with tater tots and remaining cheese. Bake covered at 350 for 35 minutes, and 5-10 minutes uncovered.
*This was a hit for my whole family and that says a lot right now! I was so impressed my 2 1/2 year old milk addict would actually eat two servings-she doesn't eat hardly anything! This size actually has just enough for a small serving of seconds for the second night, so relieving! This came from my Simple and delicious magazine.


brooklyn edwards said...

Did you get this recipe from Napolean Dynamite? It sounds yummy.

Cynthia said...

Hey, that make me laugh. Sounds like something he would like. I got it from a magazine that comes every month.