1 (26-ounce) package frozen country-style hash brown potatoes, thawed
1 (10-ounce) package chopped onion, celery, and pepper blend, thawed
2 1/2 cups chopped cooked chicken
1/2 cup canned no-salt-added chicken broth
1/2 teaspoon ground sage
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon ground pepper
How to Make It
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add potatoes and vegetable blend; cook 7 minutes or until potatoes begin to brown, stirring occasionally.
Add chicken and remaining ingredients; stir well. Cover and cook over medium-high heat 5 minutes or until thoroughly heated.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook