Country Chicken Casserole

Country Chicken Casserole

3 cups frozen shredded hash browns

1 small can of fried onions

cheddar cheese (I measure by handfuls)

4-6 (depending on size) cooked chicken breasts, shredded

1 can 98% fat-free condensed cream of chicken soup

3/4 cup skim milk

1 can low sodium corn

1/2 to 3/4 cup frozen sweet peas

salt to taste

Preheat your oven to 375 degrees.  Liberally grease (I use pan spray) a 9x13 baking dish and spread the hash browns in it. Then add the onions and toss.  Spread about two handfuls of shredded cheddar cheese on top of the onion/hash brown mix. More if you like! (I always, always shred my own cheese. The prepackaged shredded cheese is tossed with cornstarch to prevent sticking, which keeps it from melting properly and it is loaded with preservatives. Yuck.)  I forgot to take a picture of this step (shame on me). Spread the chicken on top of the cheese and sprinkle with seasoning. I use Cavender's but Lawry's, Montreal Chicken, or even just salt and pepper would be fine.   In a separate bowl, add the soup, milk, peas, and corn. You should also add a bit of salt. (You can totally play around with different veggies. Broccoli would make a great addition or substitution. So would carrots!)  Now pour that mixture over the top of your 9x13 pan and spread it around. I place the dish on a cookie sheet before putting it in the oven, but I've never had it boil over.)  Bake for 30 minutes and then remove from oven. Add another handful of cheese on top and put it back into the oven for 3 minutes, or until the cheese melts.