** Recipe from Picky Palate **
* 2 sm. cans cream of chicken soup
* 2 sm. cans cheddar cheese soup
* 1 1/2 c. milk
* 8-10 c. broccoli florets
* 2 lg. boneless, skinless chicken breasts, cooked & shredded
* 1 tsp. hot sauce (Tabasco or Chalula)
* 1/2 tsp. kosher salt
* 1/4 tsp. fresh cracked black pepper
* 1/8 tsp. garlic salt with parsley
* 1/2 bag seasoned tater tots, frozen
* 1/2 c. shredded cheddar cheese
Preheat oven to 375. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 min. 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" baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 min. then cover with foil. Bake for an additional 15 min. with dish covered with foil. Remove from oven and serve.
* 2 sm. cans cream of chicken soup
* 2 sm. cans cheddar cheese soup
* 1 1/2 c. milk
* 8-10 c. broccoli florets
* 2 lg. boneless, skinless chicken breasts, cooked & shredded
* 1 tsp. hot sauce (Tabasco or Chalula)
* 1/2 tsp. kosher salt
* 1/4 tsp. fresh cracked black pepper
* 1/8 tsp. garlic salt with parsley
* 1/2 bag seasoned tater tots, frozen
* 1/2 c. shredded cheddar cheese
Preheat oven to 375. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 min. 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" baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 min. then cover with foil. Bake for an additional 15 min. with dish covered with foil. Remove from oven and serve.
