"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Hot Dish Recipe

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This recipe for Chicken Hot Dish, by , is from Celebrating 100 years Johanna Bothof, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Abbas
Added: Tuesday, October 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (26 oz.) frozen shredded hashbrown potatoes, thawed
1 pkg. (24 oz.) California blend vegetables, thawed
3 cups cubed cooked chicken
1 can cream of chicken soup (10 3/4 oz)
1 can cream of mushroom soup (10 3/4 oz)
1 cup chicken broth
3/4 cup french fried onions

Directions:
Directions:
In a greased 9x13" baking dish, layer the potatoes, vegetables and chicken. In a bowl, combine soups and broth; pour over the chicken. Cover and bake at 375°F for 1 hour. Uncover. Sprinkle with onions. Bake another 10 minutes longer or until heated through. Pan will be very full. Yield: 6-8 servings

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
I usually layer 1-1/2 to 2 cups shredded cheddar cheese over the chicken layer before adding the mixed soup and broth mixture. Also, if I use “regular” cream soups, I do not add any salt. However, if I use the “healthier choices”, I think it could use a little salt for better flavor. This is a personal choice. I also chop the California Blend into smaller pieces if I think they are kind of large pieces. That’s just another personal choice.

 

 

 

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