SAM_1912

4 c. cooked cubed chicken (I cooked 5 lb. boneless skinless chicken breast for chicken salad Sunday night, chicken pot pie tonight, and chicken burritos tomorrow!)

2 c. gravy (I used leftover frozen turkey gravy, but canned or jar would be fine!)

2 cans mixed vegetables, drained

1 package Ore Ida onion tater tots

1/4 bag frozen peas, defrosted

8 oz Velveeta cheese

Cook chicken by browning in olive oil with seasonings of choice.  I used rosemary, thyme, salt, pepper, smoked paprika, and pesto.  Add 1 c. wine or broth and simmer on medium low 20 – 25 minutes covered until internal temperature is 165 F.

SAM_1903

The red wine made it a strange purple color, not too appealing to the eye, but delicious.  It can only go in a casserole I cook it that way!

Cook tater tots according to directions.

Cut up chicken.  Combine with canned vegetables.  Stir in gravy.  Top with defrosted frozen peas.

SAM_1910

Evenly layer cooked tater tots across casserole, and sprinkle with Velveeta cheese.

Bake 350 F for 25 minutes or until heated through.

SAM_1911

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