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Hot Dish Chicken

You won't believe how easy this chicken recipe is to make! By simply layering a variety of delicious ingredients, you'll create a meal everyone will enjoy.—Amber Dudley, New Prague, Minnesota
  • Total Time
    Prep: 5 min. Bake: 70 min.
  • Makes
    6 servings

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) 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

Directions

  • 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.
Nutrition Facts
1 each: 374 calories, 11g fat (3g saturated fat), 68mg cholesterol, 660mg sodium, 39g carbohydrate (5g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

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