Made this comfort food classic for the family last night... we all (even Brian!) went back for seconds, and it will easily feed us a second hearty meal. Adapted from here.
Tater Tot Chicken Pot Pie Bake
4 boneless, skinless chicken breasts21-Seasoning Salute, to taste
3 cans cream of chicken soup
3/4 c milk
1/4 c butter, cut into small pieces
Dried onion, to taste
1/2 tsp garlic powder
Salt & pepper, to taste
16 oz frozen mixed vegetables (1 bag - carrots, corn, peas, green beans)
2 c shredded cheddar cheese (1 bag)
32 oz frozen tater tots (1 bag)
Cut up chicken breasts and saute in olive oil in a large pan. Add 21-Seasoning Salute during final stages. Set aside cooked chicken in a bowl.
Preheat oven to 400F. Spray a 9x13" deep baking dish with non-stick cooking spray and set aside.
In the pan used to cook the chicken, combine soup, milk, butter, onion, garlic powder, and salt & pepper.
Stir together and cook over medium heat, until heated through.
Remove pan from the heat and stir in chicken, frozen vegetables, and cheese.
Scoop mixture into prepared baking dish. Top with frozen tater tots.
Bake for 30-35 min, or until it starts to bubble.
