Chicken Hot Dish
"When my brother and his wife came over to visit after our third child was born, they brought this comforting creamy dish for supper," recalls Amber Dudley of New Prague, Minnesota. "It's become a favorite since then."
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
5 min. |
COOK
|
70 min.
|
TOTAL
|
75 min.
|
INGREDIENTS
- 1 package (26 ounces) frozen shredded hash brown potatoes, thawed
- 1 package (24 ounces) frozen California-blend vegetables
- 3 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup chicken broth
- 3/4 cup french-fried onions
DIRECTIONS
In a greased 13-in. x 9-in. x 2-in. baking dish, layer the potatoes, vegetables and chicken. In a bowl, combine soups and broth; pour over chicken (dish will be full).
Cover and bake at 375° for 1 hour. Uncover; sprinkle with french-fried onions. Bake 10 minutes longer or until heated through. Yield: 6 servings.