Ingredients

The following ingredients have 8 Servings
  • 3 c . chicken (cooked and cubed)
  • 1 c . fat-free Greek yogurt
  • 15 oz . can chicken broth
  • 1 can 98% fat-free cream of chicken soup
  • 2 tsp . chicken bouillon granules
  • 1/2 onion (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 1 yellow bell pepper (finely chopped)
  • 1 tsp . garlic powder
  • 30-32 oz . package frozen shredded hash browns (thawed)
  • 1/2 tsp . salt
  • 1/4 tsp . ground black pepper
  • 1 ½ c . shredded cheddar cheese

Instruction

  • Grease two 9x9 or 8x11 pans. Preheat oven to 350 F.
  • In a medium bowl, stir together chicken, yogurt, broth, cream of chicken soup, bouillon, onion, peppers, and garlic powder.
  • Pour half of chicken mixture into each pan.
  • Cover chicken mixture with hash browns.
  • Season hasbrowns with salt and pepper.
  • To eat now, bake one pan for about 30 minutes, or until hash browns are browned.
  • Sprinkle with 3/4 cup cheese and continue to bake for about 5-10 more minutes, or until cheese melts.
  • To freeze for later, after step 5, cover one pan tightly with plastic wrap and then aluminum foil. Freeze until ready to use. You can put a baggie in with the cheese.
  • When ready to eat, thaw overnight. Bake as directed above, adding about 15  or so extra minutes to the cooking time.