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Chicken Hot Dish                                       Jan Peterson

1 - 26 oz. Pkg. Frozen shredded hash brown potatoes with green pepper and onion

1 pkg. - 24 oz. Frozen California-blend vegetables

3 cups cubed cooked chicken

1 can cream of chicken soup (Campbell’s Healthy Choice)

1 cup chicken broth

3/4 cup french-fried onions


In a Pam sprayed  13 x 9 dish, layer the potatoes, vegetables and chicken.  In a bowl, combine soups and broth; pour over the chicken.  Cover and bake at 375 for 1 hour.  Uncover; sprinkle with onions Bake 10 minutes longer or until onions are browned.