So I am sure there are a lot of you dying to know what my "news" was...well if you haven't guessed it already, I FINALLY got a camera!!! WOOHOO! I have LOTS of learning to do, but I am so excited about it. I had been looking for a long time and finally decided on the Canon T1i. It's been so much fun playing with it!
But back to this recipe...
This recipe popped up in my Reader awhile back and it couldn't have shown up at a better time. I was going through all the stuff with Heggy and trying to prepare for my trip, so needless-to-say, I didn't have a lot of time to think about dinner. Picky Palate made my day when I saw her recipe for Broccoli Cheddar, Chicken and Tater Tot Casserole! The meal looked so tasty on her blog and it did NOT disappoint. It was so delicious and comforting. If you are looking for a quick, easy, but not so healthy meal, then you should definitely give this a try. It was so delicious!
(from Picky Palate)
2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups broccoli florets
2 large boneless skinless chicken breasts, cooked and shredded (I boiled mine.)
1 teaspoon hot sauce (Tabasco)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon Lawry’s Garlic Salt with Parsley
1/2 bag Ore Ida Seasoned Tater Tots, frozen
1/2 Cup shredded cheddar cheese
Preheat oven to 375 degrees.
Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning.
Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.