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.