I swear I’ve said it before and I’m going to say it again… getting an entire family to eat cooked broccoli is one thing… getting them to like it is entirely different. I try meal planning a week or two in advance and when I do I ask my husband if there is anything that sounds good. This time when I asked him what sounds good he actually asked for this specific meal.
I haven’t perfected my Cheddar Cheese Soup recipe yet but I can tell you I’ve been experimenting with it and I definitely like this recipe with homemade Cheddar Cheese Soup way more than the store bought pre-made canned stuff. Once I’ve got it down to a science I’ll update this post with a link to that recipe. Until then, enjoy a yummy and hearty casserole.
- 1 can Cream of Chicken
- 1 can Cheddar Cheese Soup
- 1 cup Milk
- 12 oz Frozen Broccoli Florets defrosted
- 1 lb Chicken cooked and shredded
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Lawry's
- 1/4 tsp Garlic Salt
- 1/2 - 1 bag Frozen Tater Tots
- 1/2 - 1 cup Cheddar Cheese shredded
Preheat oven to 375 degrees F.
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, Tabasco, salt, pepper and garlic seasoning.
Pour mixture into 9x13 inch baking dish that’s been sprayed with cooking spray.
Top evenly with tater tots and then shredded cheese.
Bake for 20 minutes uncovered.
Cover with foil and bake for an additional 15 minutes.
Remove from oven and serve.
Adapted from this recipe.