You could certainly swap out whatever vegetables you don’t like or have on hand without sacrificing the flavor of this meal. You would also do it with turkey or beef if that’s what you have in the fridge. It’s a great way to get rid of leftovers! Casseroles can get boring after you make them too much. That isn’t the case with this one though. At least not for us!
Check out what they are saying about this recipe over at All Recipes:
“This was a great recipe for my family! We all love pot pies and this will definitely top our monthly menu a few times a year!”
Feel free to let us know in the comments how this turned out for you!
Ingredients
2 eggs
3 cups frozen Ore-Ida shredded hash browns
salt and ground black pepper to taste
1 (16 ounce) package Bird’s Eye frozen mixed vegetables
1 (10.75 ounce) can Campbell’s cream of mushroom soup
1 cup chopped cooked chicken
1/2 cup bread crumbs
2 tablespoons butter, melted
Instructions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.
Bake in the preheated oven until crust is lightly browned, about 15 minutes.
Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.
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Quick Tip: Bake eggs and hashbrown mixture separate to form a crispier crust.
Thanks again to All Recipes for this classic recipe.