Preheat the oven to 375°F.

Spray a 9 x 13-inch baking dish with non-stick cooking spray.

In a large mixing bowl, whisk together 1 can (10.5 oz) cream of chicken soup, 1 can (10.5 oz) cream of mushroom soup, 1 cup milk, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp salt and ¼ tsp black pepper.

Stir 3 cups cooked shredded chicken into the soup mixture until evenly coated.

Spread the chicken mixture evenly into the prepared baking dish.

Sprinkle 1 cup shredded cheddar cheese over the chicken mixture.

Arrange 16 oz frozen tater tots in a single layer over the cheese.

Bake for 30–40 minutes, or until the tater tots are golden brown and crispy.

Remove the casserole from the oven and sprinkle the remaining 1 cup shredded cheddar cheese over the top.

Return the casserole to the oven and bake for 5 more minutes, or until the cheese is melted.

Let the casserole rest for 5–10 minutes before serving.