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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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 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:
1. 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).
2. 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.
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