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.