~Preheat oven to 350
~In large bowl combine soup, mayonnaise, milk, honey and mustard, stir thoroughly
~Add in chicken or ham, hash browns and carrots
~Transfer to greased 9 x 13 pan
~Cover and bake for 15 – 20 minutes or until bubbly
~Preheat oven to 475
~Set rack on a foil-lined baking sheet and coat with cooking spray
~Finely grind the cereal and bagel/melba toast chips in a food processor and transfer to a large re-sealable plastic bag. Add 3 tsp olive oil, the paprika, garlic powder, onion powder, cayenne pepper, 2 tsp salt and pepper to taste – toss.
~Whisk 1/2 c yogurt and the mustard in a shallow bow.
~Add the chicken and turn to coat, then transfer to the bag. Seal and shake to coat
~Place the chicken on the rack and mist with cooking spray
~Bake until the chicken is crisp and a thermometer reads 160 when inserted into the thickest part of the meat (at least 30 minutes)
Adapted from Food Network Magazine Jan/Feb 2010 edition