1/2 c. celery, diced
1/4 c. onion, diced
1 can cream of chicken
1 can cream of celery
1 chicken bouillon cube
1 bag tator tots
4 c. chicken or turkey chunks
2 to 3 tbsp. butter
1 can peas or sm. bag frozen peas

Saute celery and onion in butter. Add 1 bouillon cube and mix into celery and onion. Add cream soup and stir until well mixed. Add a small amount of water to keep from burning as it gets heated through. Mix chicken into mixture. Spray 9 x 13 inch pan with Pam. Place half mixture in bottom of pan, spread evenly. Then layer 3/4 bag tators and 1/2 can drained peas. Repeat chicken layer, then peas. Bake at 275 degrees 1 1/2 hours covered. Add remaining tators and increase oven temperature to 350 degrees. When tators are browned, remove from oven and serve. Serves 5 to 6 persons.