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Chicken Casseroles

  Kat's Legs & Thighs Hash Brown Fried Onion Casserole

3 cups frozen hash brown potatoes
1 can (2.8 oz.) French's Fried Onions
1 can (10 3/4 oz.) cream of chicken soup
1 cup of milk
2 1/2 pounds chicken legs and thighs, skin removed
6 slices American cheese
1 package (10 oz.) frozen mixed vegetables, thawed and drained


Preheat oven to 375 degrees.

In a baking dish, combine potatoes and half of the fried onions.

In a bowl, blend the soup and milk and spoon half over the potato mixture. Place chicken on top, pour the remaining soup over chicken. Bake for about 35 minutes.

Stir in vegetables, turn chicken, continue to bake for another 15 minutes, or until chicken is fork tender and cooked through.

Place cheese and remaining fried onions over the casserole and bake for about 3 minutes, or until cheese melts.

4 to 6 servings