Ingredients:
1 16 oz bag frozen tater tots
4 boneless, skinless chicken breasts, cooked, cut into bite-sized pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c milk
shredded cheddar cheese (use the amount you want; I use quite a lot!)

Combine soups with milk in a large bowl until creamy. Add chicken pieces and tater tots. Mix all. Pour in 9×9 casserole pan. Top with shredded cheddar cheese. Put in oven for 1 hour, until bubbly and golden.

Notes:
* I cut the chicken up before I cook it and fry the pieces in a pan with some butter; I also sprinkle a little onion powder on it as it cooks
* You can use any flavor of cream soup
* I use 2 soups and the milk for a 9×11 casserole, so you may be able to get away with just one can and a little milk in the 9×9 one, but this is how the original recipe was written