This is a variation of a recipe I found a long time ago that calls for hamburger instead of chicken, mushroom soup instead of celery soup, and doesn’t make you cook the tots first, so they end up mushy (and uses onion soup mix–I don’t use any spices at all in this, and it’s delicious). Crispy is muy, muy importante, so DO cook the tots first, thaw the chicken in the microwave while the tots cook, and get a lot done while you’re waiting to throw everything into the casserole dish and shove it in the oven in a mad rush. Our family loves how juicy this leaves the chicken, and how delicious the whole thing is without even adding any spices. Thaw and crisp stuff the night before if you need to have this done fast the next day. [You don’t even have to bake it, really–you can throw it all in a pot if you’re going for REALLY fast…just make sure you cook the chicken in a little oil, once the tots are almost crispy, and before you toss in everything else. Cook the chicken and crisp the tots the night before, for LIGHTNING fast.]
Super easy as-is, with no night-before prep-work…
1 bag frozen chicken breasts, thawed (boneless, skinless)
1 bag frozen mixed veggies (corn, peas, carrots, green beans)
1 can cream of celery soup
1 lb. shredded cheddar
1 bag CRISPY-BAKED (not a brand; do it) tater tots
Add the above ingredients into a casserole dish in the order listed. You don’t have to cut up the chicken, but you can if you have time. I don’t.
Bake uncovered @ 350 degrees Fahrenheit for 30 minutes.