Ingredients
1 package (26 ounces) frozen shredded hash brown potatoes, thawed1 package (24 ounces) frozen California-blend vegetables3 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup chicken broth3/4 cup french-fried onions
Preparation
In a greased 13-in. x 9-in. baking dish, layer the potatoes, vegetables and chicken. In a large bowl, combine soups and broth; pour over chicken (dish will be full).
Cover and bake at 375° for 1 hour. Uncover; sprinkle with french-fried onions. Bake 10 minutes longer or until heated through.
