Chicken Tater Bake

2 cans cream of chicken soup, undiluted
1/2 C. milk
1/4 C. butter, melted
6 boneless chicken breasts, cooked and cubed
1 package (16 oz.) frozen peas and carrots
2 C. or 8 oz. package shredded cheddar cheese, divided
1 - 32 oz. bag frozen tater tots

Melt butter and combine with soup and milk in a large bowl.  Mix well. Stir in cooked chicken, peas and carrots and 1 cup of cheese. Mix together.  Split mixture between two (2) - 9" square foil pans sprayed with cooking spray.  Top with tater tots and sprinkle with remaining cheese.  Cover with aluminum foil and freeze.

To bake frozen casserole:  Remove from freezer 30 minutes before baking.  DO NOT THAW.  Bake covered at 350 degrees for 2 hours or until heated through.