Wednesday, February 8, 2017

Chicken and Potato Casserole


 1 package (26 oz) frozen shredded hash brown potatoes, thawed
 1 package (24 oz) frozen mixed vegetables
 3 cups cubed cooked chicken
 1 can (10 3/4 oz) condensed cream of chicken soup
 1 can (10 3/4 oz) condensed cream of mushroom soup
 1 cup chicken broth or Homemade Chicken Stock
 3/4 cup French fried onions                



 1. Preheat oven to 375. Grease 13" x 9" x 2" baking dish.

 2. Layer the hash browns, vegetables and chicken in
baking dish.

 3. Stir together both soups and broth in a bowl, then pour
over casserole.

 4. Cover with tin foil and bake for 1 hour.

 5. Take foil off and top with French fried onions.

 6. Bake another 10 minutes, do not re-cover.

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