2 tablespoons extra-virgin olive oil

4 boneless skinless chicken breasts, cut into bite size pieces

12 ounce bag frozen broccoli florets or pieces

12 ounce bag frozen green peas

2 zucchini, cut into bite size chunks

1 large can (26-ounce) cream of chicken soup

1/4 cup + 1-2 tablespoons milk

1 teaspoon thyme

1 teaspoon marjoram

2 cups shredded cheddar cheese, divided

2 pound bag frozen tater tots

To a large frying pan, add olive oil over medium heat. Add chicken breasts and brown. Season with 1 teaspoon seasoned salt, black pepper, and basil. Brown the chicken on both sides and cook until fork tender. In a large microwaveable bowl or dish, cook broccoli, peas, and zucchini chunks until fork tender (due to variations in microwaves this may take several minutes). Preheat oven to 425F. In a small bowl, combine soup and milk. Add remaining 1 teaspoon seasoned salt, thyme, and marjoram. Mix together thoroughly. In a large mixing bowl, combine cooked chicken with microwaved veggies and soup/milk mixture. Spread in buttered or greased casserole ( 9″x13″) dish. Top with 1 cup shredded cheese, then tater tots. Top tater tots with remaining  1 cup cheddar cheese. Bake uncovered for 25-30 minutes in 425F oven or until tater tots are browned. Note: you can use a variety of veggies for this recipe. Make sure veggies equals roughly 6-7 cups.