6cupscooked chickendiced or shredded (rotisserie chicken works great)
15ouncesfrozen mixed vegetablesmostly thawed and liquid drained
12slicesAmerican cheese
32ouncesfrozen tater tots
Instructions
Preheat the oven to 425°F.
Heat a large, oven-safe skillet over low-medium heat. Add the olive oil and onions, and cook until the onions soften then add the garlic. Cook for an additional 30 seconds.
1 tablespoon olive oil, 1 small white onion, 3 garlic cloves
Pour in the cream of chicken soup, milk, salt, and pepper. Stir to combine and heat until the mixture begins to bubble.
21 ounces cream of chicken soup, 1 cup milk, ½ teaspoon salt, ¼ teaspoon pepper
Add the chicken and mixed vegetables, and stir until well mixed.
Top with cheese slices just until the mixture is covered.
12 slices American cheese
Arrange the tater tots over the cheese.
32 ounces frozen tater tots
Bake for 20 to 25 minutes or until the tater tots are golden brown and the cheese is melted.
Serve warm. Scroll up and see the post for tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.