1 1/2 lb. chicken tenderloins
1 (10 oz.) can cream of celery soup
2 (10 oz. ea.) cans cream of chicken soup
1 cup milk
1 (16 oz.) bag frozen mixed vegetables, thawed
1 (2 lb.) bag tater tots
1/2 tsp. poultry seasoning
2 cups shredded cheddar cheese
salt and pepper, to taste

Preheat oven to 400°F. Prepare a 9x13-inch casserole dish with non-stick cooking spray (Pam).

Sauté chicken tenderloins till done, stir in poultry seasoning, cool and then chop into small pieces.

Heat soups and milk in saucepan till warm, stirring occasionally.

Place chicken in bottom of prepared casserole dish. Put thawed vegetables on top of chicken. Add soup and milk mixture to cover vegetables and chicken. Top with frozen tater tots.

Bake at 400°F for 50 to 60 minutes or until tater tots are nicely browned. Remove from oven and top tots with shredded cheddar cheese. Bake an additional 10 to 15 minutes until cheese has melted and bubbly.

Remove from oven and let rest for 10 minutes to set. Slice into 3-inch squares and serve.

Submitted by: Harlan