1 can cream of chicken soup
1 (12 oz) can evaporated mik
1/2 tsp ground black pepper
1 tsp garlic powder
1 1/2 tsp seasoned salt
3 cups shredded cheddar cheese
1 (10 oz) can chicken breast chunks, drained
1 (10-11 oz) pkg frozezn broccoli florets, thawed and drained
1 (28-32 oz) bag frozen tater tots
mix the soup, milk and seasoning in a large mixing bowl. add 2 cups of the cheese, the chicken and broccoli and stir to incorporate add the tater tots and stir. make sure that all the tater tots are coated with the mixture and incorporated well.
line a 3-4 qt crockpot with aluminum foil. just because this has alot of cheese, you may also want to use a crockpot liner for easier cleanup. pour the mixture into the lined crockpot. place folded paper towels on top of the crockpot and secure with the lid. this will keep the extra condensation from the lid during the cooking process from watering down the dish. cook on LOW for 5-6 hours, or on HIGH for 3-3 1/2 hours.
around 15-30 minutes before the end of cooking time, sprinkle the remaining cheese evenly over the top. this will melt the cheese nicely. if you turn the crockpot off and remove the crockery (if yours has a removable crock), the casserole will start to cool down and set faster.
serve with you favorite veggie or side salad…or serve alone!
YOU COULD SUBSTITUTE INGREDIENTS EASILY FOR THIS CASSEROLE. YOU COULD USE A CHEDDAR CHEESE SOUP OR YOUR FAMILIES FAVORITE “CREAM OF” SOUP IN PLACE OF THE CREAM OF CHICKEN. YOU COULD ALSO USE CHOPPED BROCCOLI INSTEAD OF FLORETS. FOR THAT MATTER, YOU COULD USE GREEN BEANS OR EVEN MIXED VEGGIES! IF YOU HAVE LEFTOVER ROTISSERIE CHICKEN, GRILLED CHICKEN OR BAKED CHICKEN, YOU COUD USE 1 1/3 CUPS OF IT CUT INTO BITE-SIZED PIECES IN PLACE OF THE CANNED CHICKEN.
IT IS VERY IMPORTANT THAT YOU USE CANNED EVAPORATED MILK, SINCE DIFFERENT MODELS OF SLOW COOKERS RUN AT DIFFERENT TEMPERATURES, YOU DON’T WANT TO CHANCE USING REAL MILK AND HAVING IT CURDLE.