Creamy Chicken and Potato Casserole

By dpearce

Ingredients

• 1/2 cup light mayonnaise
• 10 3/4-ounce can condensed cream-of-chicken soup
• 1/2 cup milk
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 20-ounce package hash brown potatoes
• 1 cup green beans, cut into pieces
• 1/2 cup grated carrot
• Meat from a 2-pound rotisserie chicken, cubed, skin and bones discarded
• 3/4 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs

Preparation

Step 1

Heat the oven to 400 F.

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.

Tip: Bagged hash brown potatoes (not the frozen type) can be found in the refrigerator section of your grocer, often near the eggs.