Active Time

　　30

　　Total Time

　　1 hour 15 minutes

　　Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

　　

Ingredients

4 whole chicken thighs and drumsticks

　　4 cups Swanson Chicken Broth

　　Kosher salt and freshly ground pepper

　　2 tablespoons unsalted butter

　　2 large leeks, white and light green parts only, thinly sliced into rounds and washed well (4 cups)

　　1 butternut squash, peeled and cut into 1/2-inch chunks, (1 1/2 pounds, or 4 cups)

　　1 head of fennel, (12 ounces), trimmed and diced (2 cups)

　　1 small celery rib, thinly sliced

　　2 tablespoons chopped fresh parsley leaves, plus more for sprinkling

　　1 can (10.5 ounce) Campbell's Cream of Chicken Soup

　　1 cup frozen peas, thawed

　　one 32-ounce bag frozen tater tots

　　Hot sauce, for serving

　　

Step 1

In a medium pot, cover the chicken thighs and drumsticks with the stock and bring to a boil over medium-high. Reduce to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly. Reserve the poaching liquid. Discard skin and bones and shred chicken meat.

　　

Step 2

Preheat the oven to 425. In a large pot, melt butter over medium-high. Add leeks, butternut squash, celery, and fennel, and cook over medium-high, stirring occasionally, until lightly browned, about 5 minutes.

　　

Step 3

Stir picked chicken, Cream of Chicken soup, 1 cup of the reserved poaching liquid (save remaining stock for another use), peas, and parsley into the cooked vegetables. Season with salt and pepper. Scrape chicken mixtures into a 9-by-13-inch baking dish.

　　

Step 4

Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.