Chicken Tater Bake
With Cauliflower Tots
Calories 268 (26% from fat)
Fat 8 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 39 mg.
Sodium 817 mg.
Carb. 26 gram
Fiber 6 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 22 gram
With Broccoli Tots
Calories 268 (26% from fat)
Fat 8 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 39 mg.
Sodium 817 mg.
Carb. 26 gram
Fiber 7 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 23 gram
Ingredients
2 packages (16 oz. each) veggie tots
(We tested with Green Giant Veggie Tots in both Cauliflower and Broccoli versions.)
buttery cooking spray
3 cups (About 18 oz.) cooked skinless chicken breast, cubed
1 package (15 oz.) peas and diced carrots
2 cans (10.5 oz. each) cream of chicken soup, condensed
(We used Campbell's Condensed Soup Cream of Chicken Healthy Request.)
1/2 cup fat free milk
1/4 cup light butter
(We used I can't believe it's not Butter! Light)
1 1/2 cups fat free cheddar cheese, shredded and divided
This is reminiscent of the pot pies my grandma used to make. Use cauliflower or broccoli tots over the top, depending on your personal preference. You can freeze individual servings to reheat later, or the entire dish to bake when you want a no hassle family dinner.
This recipes is higher in sodium. If you're on a low sodium diet, you should consider another option.
1. Preheat oven to 425 degrees Fahrenheit. Arrange the frozen veggie tots in a single layer on a large baking sheet. Once oven is ready, bake the veggie tots for 10 minutes. After 10 minutes, remove from the oven and set aside.
2. While veggie tots are baking, heat a large non-stick pan over medium heat. Lightly coat with buttery cooking spray. Then cook the chicken breasts, about 7-8 minutes on each side, until browned. When finished, cut the chicken into bite sized cubes. It should make about 3 cups of cubed chicken.
3. Heat the frozen peas and carrots, according to package directions. We microwaved ours for 5 minutes until they were heated through.
4. In a large sauce pan, combine the soup, milk and butter. Cook over medium heat until butter is melted and it's thoroughly combined. Then stir in the chicken, peas and carrots. Mix in 1 cup of the cheese.
5. Lightly coat two 8-inch square baking dishes. Split the soup mixture between the two baking dishes. Then top each of them with veggie tots.
FROZEN FOR LATER: At this point you can freeze one or both of the casseroles for later. Simply cover them TIGHTLY with plastic wrap and store in the freezer for up to a month.
TO COOK RIGHT NOW: Bake the casserole dishes at 400 degrees Fahrenheit until they start to bubble, about 25-30 minutes. Then sprinkle 1/4 cup of cheese over each of the dishes and bake for another 5 minutes, until cheese is melted.
TO COOK FROZEN CASSEROLES: Remove from the freezer and let stand 30 minutes before baking. Then sprinkle the casserole with 1/4 cup of cheese. Cover with aluminum foil and bake at 350 degrees Fahrenheit for 1 hour and 30 minutes to 1 hour and 45 minutes, until heated through.
Yield: 10 Servings, 5 Per Casserole Dish
You can freeze individual portions for easy re-heating later.
Microwave for approximately 2 - 2.5 minutes. Keep the container open a little to allow steam to escape.
