Chicken Tater Bake

• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 1/2 cup milk
• 1/4 cup butter, cubed
• 3 cups chicken, cubed cooked
• 1 (16 ounce) package frozen peas and carrots, thawed
• 1 1/2 cups cheddar cheese, shredded, divided
• 1 (32 ounce) package frozen tater tots

1. 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.
2. Transfer to two greased 8-in. square baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350u0b0 for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
4. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350u0b0 for 1-1/2 to 1-3/4 hours or until heated through. Yield: 2 casseroles (6 servings each).

condensed cream, milk, butter, chicken, carrots, cheddar cheese, tots

Taken from www.food.com/recipe/chicken-tater-bake-398935 (may not work)