Hello all my biking and RV buds,
I wanted to share a recipe I ran across in the
Quinlan-Tawakoni News and cooked this weekend.
It is a fairly easy recipe to fix; at least if you have an oven or
convection oven. I cannot make any
guarantees on microwaving.
Chicken Dish
1 26 oz pkg fzn shredded hash brown potatoes, thawed
1 24 oz pkg fzn California-blend vegetables (any veggie blend would do)
3 C cubed cooked chicken (I used Tyson fajita chicken strips)
1 can cream of chicken soup
1 can cream of mushroom soup
1 Cup chicken broth
¾ C French-Fried onions (I would stay away from Walmart brand;
not as good as French’s)
- In a greased 13X9X2” baking dish layer the potatoes, vegetables & chicken.
- In a bowl, combine soups & broth; pour over the chicken; the dish will be full.
- Cover & Bake at 375 degree for one hour. Uncover & sprinkle with French’s onions. Return casserole to oven for an additional 10 minutes.
- Remove & Serve
NOTES:
Since I was using the convection in my microwave oven I cut
the recipe in ½ and cooked it all in a 9X9X2” silicone cake-type pan. I covered it with aluminum foil while
cooking.
I am not a big eater but between the two of us there was
nothing left. Guess maybe the fresh air
makes ya hungrier. I wish I had a
picture, you will just have to use your imagination until the next time since I
still have halfies of the meat, taters & veggies.
Lastly this is such an easy recipe and QUICK to make.
