Chicken Hashbrown Casserole – Catalina Cooks

Ingredients

• For the Casserole: 3 cups frozen hash browns, thawed slightly (about 8 ounces)
• 2–3 cups cooked chicken, diced
• ¼ cup bacon bits
• 1 cup shredded cheddar cheese
• 1 (10.5-ounce) can condensed cream of chicken soup
• ½ cup milk
• 12 ounces frozen mixed vegetables, thawed slightly
• ⅛ teaspoon dried thyme
• For the Topping: 12–14 Ritz crackers (about half a sleeve), crushed
• ½ cup shredded cheddar cheese