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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This dish is quick to put together and makes a nice meal with sald and rolls. Try the different combination of soups. Ingredients:
1 (26 ounce) package frozen shredded hash brown potatoes |
1 (24 ounce) package california-blend frozen vegetables (broccoli, cauliflower, carrot mix) |
3 cups cubed cooked chicken |
2 (10 3/4 ounce) cans condensed cheddar cheese soup or 2 (10 3/4 ounce) cans condensed cream of mushroom soup or 2 (10 3/4 ounce) cans condensed cream of chicken soup |
1 cup chicken broth |
3/4 cup french-fried onions |
Directions:
1. In a greased 13-inch by 9-inch baking dish, layer the potatoes, vegetables and chicken.
2. In a bowl, combine TWO cans of soup and the broth; pour over chicken.
3. Dish will be full.
4. Cover and bake at 375 for 1 hour, or til hot and bubbly.
5. Uncover;sprinkle with onions.
6. Bake 10 minutes more or til heated through.
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