Makes: 6 servings Active Time: 10 minutes Total Time: 1 hour 10 minutes
Ingredients
- 1½ pounds boneless skinless chicken breasts, cubed
- 4 cups frozen shredded hash brown potatoes
- 2 cups frozen mixed vegetables
- 1 (10.5 ounce) can 50% less sodium cream of chicken soup
- 1 cup sour cream
- 2 tablespoons Onion Seasoning
- 1 tablespoon Spinach & Herb Seasoning
- 2 cups shredded mild Cheddar cheese, divided
- 1 (2.8 ounce) package crispy fried onions
Directions
- Preheat oven to 375°F. In large bowl, combine first 7 ingredients and 1 cup cheese; salt and pepper as desired. Mix to combine well.
- Transfer to a greased 13×9-inch baking dish. Top with remaining 1 cup cheese. Sprinkle with crispy fried onions. Cover with aluminum foil.
- Bake 45 minutes. Remove foil and continue baking until chicken reaches 165°F on an instant-read food thermometer, cheese is bubbly and onions are golden brown, about 10-15 minutes.
- Makes 6 servings.
- Make Ahead & Freeze: Prepare through step 2 in a freezer to oven-safe 13×9-inch baking dish or disposable aluminum pan. Cover with plastic wrap and then aluminum foil. Seal well, label and freeze. Preheat oven to 375°F. Remove foil and plastic wrap; replace foil. Bake from frozen 1 hour. Remove foil and continue baking until internal temperature of chicken reaches 165°F on an instant-read food thermometer, cheese is bubbly and onions are golden brown, about 10-15 minutes.
Nutrition
Per serving: Calories: 554, Total Fat: 29g, Sat. Fat: 16g, Cholest: 128mg, Sodium: 854mg, Carbs: 27g, Fiber: 2g, Sugar: 2g, Protein: 39g.