Creamy Chicken and Potato Casserole
Bagged hash brown potatoes (not the frozen type) can be found in the refrigerator section of your grocer, often near the eggs.
Start to finish: 1 hour (20 minutes active)
½ cup light mayonnaise
10¾-ounce can condensed cream-of-chicken soup
½ cup milk
¼ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon garlic powder
20-ounce package hash brown potatoes
1 medium zucchini, diced
1 cup green beans, cut into pieces
½ cup grated carrot
Meat from a 2-pound rotisserie chicken, cubed, skin and bones discarded
3/4 cup shredded cheddar cheese
½ cup panko breadcrumbs
Heat the oven to 400 degrees.
In a 9-by-13-inch baking dish, stir together the mayonnaise, soup, milk, pepper, salt, thyme and garlic powder. Stir in the potatoes, zucchini, green beans, carrots and chicken. Sprinkle with the cheddar cheese and the breadcrumbs. Bake for 40 minutes, or until bubbling and the vegetables are tender.
Nutrition information per serving: 420 calories; 120 calories from fat (29 percent of total calories); 13 g fat (4 g saturated; 0 g trans fats); 100 mg cholesterol; 41 g carbohydrate; 3 g fiber; 3 g sugar; 32 g protein; 700 mg sodium.