Country Casserole

On a mission to eat in more, I picked up Southern Living Almost Homemade magazine.  It is full of easy to make receipes that are sure to get rave reviews.  So I picked Ham-Hash Brown Casserole and modified it a bit.  I used chicken instead of ham, country style hash browns instead of grated hashbrowns, and added in more veggies.  Needless to say you can alter the ingredients to fit your taste and you can't mess it up! Oh and the result was delicious! 

Ingredients:

• 1 (30 oz.) package of frozen hash browns thawed
• 6 chickens breasts (cooked and shredded)
• 1 can of mixed vegetables
• 1 (10 3/4 oz.) can cream of potato soup
• 1 (10 oz.) alfredo sauce
• 1 zucchini (2 cups shredded)
• 1 squash (1 cup shredded)
• 1 package of spinach (cooked)
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• 1 cup milk
• 2 cups crushed round buttery crackers
• 3 tbsp. melted butter

Preheat the over to 400 degrees.  Combine the hash browns, chicken, vegetables, soup, alfredo sauce, zucchini, squash, spinach, cheddar cheese, and milk. 

 

Spoon mixture into a lightly greased 13 x 9 inch baking dish. Combine crushed crackers and butter.  Top casserole with cracker mixture.

Bake at 400 degrees for 35 minutes or until bubbly and cracker mixture is brown.

Let stand 15 minutes then served.