Bagged hash brown potatoes (not the frozen type) can be found in the refrigerator section of your grocer, often near the eggs or yogurt.
1/2 cup mayonnaise
10 3/4 oz can condensed cream of chicken soup
1/2 cup milk
1/4 tsp ground black pepper
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp garlic powder
20 oz package hash brown potatoes (refrigerated potatoes, not frozen)
1 medium zucchini, diced
1 cup green beans, cut into pieces (I used 1 1/2 cups)
1/2 cup grated carrots (I used 1 cup)
Meat from a 2 pound rotisserie chicken, cubed, skin & bones discarded (about 1 1/2" cubes)
3/4 cup shredded cheddar cheese (I used 3/4 cup inside the casserole and 1 1/4 cup on top)
1/2 cup panko breadcrumbs (I used 1 cup)
Heat oven to 400 degrees.
In a 9x13 baking dish, stir together the mayonnaise, soup, milk, pepper, salt, thyme and garlic powder. Stir in the potatoes, zucchini, green beans, carrots and chicken (and 3/4 cup cheddar if you wish). Sprinkle with cheddar cheese and the breadcrumbs.
Bake for 40 minutes, or until bubbling and the vegetables are tender.
Source: Racine Journal Times