- 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) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 cup reduced-sodium chicken broth
- 3/4 cup French-fried onions
- In a greased 13-in. x 9-in. baking dish, layer the potatoes, vegetables and chicken. In a large 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.
Originally published as Chicken Hot Dish in Comfort Food Diet bookazine 2010
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Reviewed Feb. 21, 2013
Fast prep time and not expensive to make. Taste great, made in again a week later. The first time I followed the direction to a T, second time I added more chicken, more french fried onions, and seasoned more and we loved it even more.
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