Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is one of our family favorites. It's creamy, delicious, and they won't mind eating their veggies. :)You can also add some shredded cheese if desired.

Ingredients Nutrition

  • 1 (26 ounce) packageshredded hash brown potatoes, , thawed
  • 1 (24 ounce) packagefrozen california-blend frozen vegetables
  • 3 cups cubed, cooked chicken
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 1 cup chicken broth
  • 34 cup French-fried onions

Directions

  1. In a greased 13x9x2 inch baking dish, layer the potatoes, vegetables, and chicken.
  2. In a bowl, combine soups and broth; pour over the chicken (dish will be full).
  3. Cover and bake at 375 degrees for 1 hour.
  4. Uncover; sprinkle with onions.
  5. Bake 10 minutes longer or until heated through and onions are golden brown.
Most Helpful

The family really liked this recipe. It's a keeper. I think next time I will add some swiss cheese too.

Mysterygirl November 08, 2001

Couldn't be easier to make. Once the chicken was browned, it only takes about 5 minutes to get it ready for the oven. Seemed to be missing something though. Could have benefited from some spices and a little more liquid.

Sharlene~W April 23, 2002

I already had this recipe, but didn't have "California style" veges. I substituted "Japanese stir-fry" veges, and this has become one of our favorite stand-bys. Great way to use cooked chicken, and a fast, easy meal-in-a-pan.

papergoddess July 09, 2002