Ingredients
1/2 C diced onion
1 C chopped celery
1 C chopped carrots
2 C LF Chicken Broth
8 oz cooked chicken, diced
1/2 C frozen peas
1/2 C sliced mushrooms, drained
1/4 tsp pepper
1 1/2 C evaporated skim milk
4 T flour
9 oz (3 C) shredded hash brown potatoes (thawed)
3/4 C shredded LF cheddar cheese
2 tsp parsley flakes
Preheat oven to 375 degrees.
In medium saucepan cook onions, celery and carrots in chicken broth until tender about 15-20 minutes. Add chicken, peas, mushrooms and pepper.
In a covered jar combine evaporated skim milk and flour. Add to chicken mixture. Continue cooking over medium heat until mixture starts to thicken (stir frequently).
Pour into 8x8 baking dish. Place hash browns in a large bowl. Stir in cheese and parsley flakes. Mix well to combine. Sprinkle evenly over the top of the chicken mixture. Cover with aluminum foil.
Bake 30 minutes. Uncover and bake another 15 minutes… Let set 5 minutes before serving…. Divide into 6 servings.
