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.


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.


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

Bake 350 F for 25 minutes or until heated through.