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 Cream of chicken soup
           - (2 cans); undiluted
    1/2 c  Milk
    1/4 c  Butter; died
      3 c  Cooked chicken; diced
     16 oz Bag peas & carrots; thawed
  1 1/2 c  Cheddar cheese; shredded,
           - 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.
  
  Recipe by Fran Allen, St Louis, Missouri
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM