Comfort food….mmmmm! What is better on a drizzly evening than a warm casserole? I had a ton of chicken leftover from the party on Saturday so I decided to get creative with it and here’s what I came up with.
I substituted low fat ingredients for regular ingredients to keep the calories down and I cut the portion size in half as I don’t need to feed 12!
Here it is as I made it, but I’ve included the regular recipe in a link below.
Ingredients:
1lb hash brown potatoes – I used slightly less than that
1 cup reduced fat shredded cheddar cheese
1/4 teaspoon salt and pepper
1 cup frozen mixed veggies (peas, carrots, green beans and corn mix)
1 cup plain low fat greek yogurt
1/2 cup low sodium low fat cream of chicken soup
1/4 cup low fat milk
2 large chicken breasts grilled
Bread crumbs – to sprinkle on top before popping it into the oven
Directions:
Heat oven to 400 degrees. Place the uncooked hash brown potatoes in a pyrex casserole dish. In a large bowl, mix together all the other ingredients, including the diced or shredded cooked chicken breasts but minus the bread crumbs. Layer the mixture over the top of the hash browns. Sprinkle the bread crumbs on top. Bake for 45 minutes to one hour or until the top is golden brown. Serve and enjoy!
http://www.homeandplate.com/blog/2014/11/4/hash-brown-chicken-casserole