- 6
Ingredients
- 3 cups frozen shredded hash browns
- 1 small can of fried onions
- chedder cheese (I measure by handfuls)
- 4-6 (depending on size) cooked chicken breasts, shredded
- 1 can 98% fat-free condensed cream of chicken soup
- 3/4 cup skim milk
- 1 can low sodium corn
- 1/2 to 3/4 cup frozen sweet peas
- salt to taste
Preparation
Step 1
*Preheat your oven to 375 degrees.
*Liberally grease (I use pan spray) a 9x13 baking dish and spread the hash browns in it. Then add the onions and toss.
*Spread about two handfuls of shredded cheddar cheese on top of the onion/hash brown mix.
*Spread the chicken on top of the cheese and sprinkle with seasoning. I use Cavender's but Lawry's, Montreal Chicken, or even just salt and pepper would be fine.
*In a separate bowl, add the soup, milk, peas, and corn. You should also add a bit of salt.
*Now pour that mixture over the top of your 9x13 pan and spread it around. I place the dish on a cookie sheet before putting it in the oven, but I've never had it boil over.)
*Bake for 30 minutes and then remove from oven. Add another handful of cheese on top and put it back into the oven for 3 minutes, or until the cheese melts.