You may remember a few months ago, I made a dish called Minnesotan Hot Dish, using minced beef and vegetables topped with hash browns. It's a very versatile dish, great for using up leftovers, because you can make it with every variation imaginable of meat and vegetables. You can even mix up the carbs used to top it - rice, pasta, mashed potato, hash browns, ... The one guiding principle is that it traditionally uses canned vegetables and a tin of soup to bind it together.
Chicken & Mushroom Hot Dish
a drizzle of olive oil
6 large mushrooms
5 chicken breasts, cooked (or use up the leftovers from a roast chicken)
optional - a tin of vegetables (sweetcorn, peas and carrots, green beans, ...)
seasoning of choice (I used salt, garlic pepper, mixed herbs, smoked paprika)
a can of mushroom or chicken soup
frozen hash browns
Heat the oil in a pan or wok and gently fry the mushrooms and onions.
Add the cooked chicken. I cooked mine on the Optigrill while I was preparing the mushrooms and onions but this is a great dish for clearing out the leftovers in the fridge after a Sunday roast.
Add the herbs and spices and the can of soup. Mix it all up.
Transfer to an ovenproof dish and top with frozen hash browns. I put the hash browns in the oven while it preheated so that they could start cooking and save time.
Bake at 180° until the hash browns are cooked through and golden brown.