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Chicken and Potato Casserole
Ingredients
* 1 package (26 oz) frozen shredded hash brown potatoes, thawed
* 1 package (24 oz) frozen California blend 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
* 3/4 cup French fried onions
Directions
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.
