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
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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