Chicken Tater Bake

• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1/2 cup 2% milk
• 1/4 cup butter, cubed
• 3 cups cubed cooked chicken
• 1 package (16 ounces) frozen peas and carrots, thawed
• 1-1/2 cups shredded cheddar cheese, divided
• 1 package (32 ounces) 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.
3. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole at 400u0b0 until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer.
4. Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350u0b0 until heated through, 1-1/2 to 1-3/4 hours.

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

Taken from www.tasteofhome.com/recipes/chicken-tater-bake/ (may not work)