“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:
Metric

Ingredients Nutrition

  • 737.08 g packagefrozen shredded hash brown potatoes
  • 680.38 g package california-blend frozen vegetables (broccoli, cauliflower, carrot mix)
  • 709.77 ml cubed cooked chicken
  • 2 (609.51 g) can condensed cheddar cheese soup or 2 (609.51 g) can condensed cream of mushroom soup or 2 (609.51 g) can condensed cream of chicken soup
  • 236.59 ml chicken broth
  • 177.44 ml 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: