Chicken Tater Bake

This recipe is another kid pleasing meal... what kid doesn't like tater tots?!? And what mom does not like only having to dirt the kitchen once for two meals- one of them goes in the freezer to be used during one of those chaotic times in every mom's life.

Chicken Tater Bake
Prep: 20 min. Bake: 40 min.

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 cup butter, cubed
3 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots, thawed
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 package (32 ounces) 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 two greased 8-in. square baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
~Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. To use frozen casserole: Remove from the 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. Yield: 2 casseroles (6 servings each).