Chicken Tater Bake
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
1/2 C milk
1/4 C butter, cubed
3 C cubed cooked chicken
1 pkg (16 oz.) frozen peas and carrots, thawed
1 1/2 C (6 oz.) shredded cheddar cheese, divided
1 pkg (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 C cheese. Transfer to two greased square baking dishes. Top with Tater Tots; sprinkle with remaining cheese. Remove from freezer 30 minutes before baking (do not thaw). Cover and bake at 350 for 1 1/2 to 1 3/4 hours or until heated through.
Place in freezer. Moving older casseroles to the top shelves and placing the newer casseroles at the bottom. If the freezer is empty, then fill it up graciously.