“This dish is quick to put together and makes a nice meal with sald and rolls. Try the different combination of soups.”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (26 ounce) packagefrozen 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
  • 34 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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