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Cheesy Chicken and Potatoes

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 32oz package frozen hashbrowns
  • 16 oz package frozen broccoli
  • 2 10 3/4 oz cans cheddar cheese soup
  • 2 12oz cans evaporated milk
  • 1 1/2 lbs bonelss skinless chicken breast cubed
  • 6oz can french fried onions, divided
  • salt and pepper to taste
  • 12oz package shredded cheddar cheese

Details

Preparation

Step 1

Combine hashbrowns, broccoli, soup, milk, chicken and half the onions in a slow cooker sprayed with non stick spray. Add salt and pepper; stir and cover. Heat on low setting for 8 to 9 hours or on high setting for 4 hours. Stir in shredded cheese during the last 30 minutes of heating time. Sprinkle with remaining onions before serving.

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