2 (10 3/4 oz.) cans condensed cream of chicken soup (undiluted)
3/4 c. mayonnaise
1/2 c. milk
2 tbsp. honey
2 tbsp. Dijon mustard
1 (26 oz.) pkg. frozen shredded hash brown potatoes
4 c. cubed cooked chicken or fully cooked ham
3 c. sliced frozen carrots (optional)

In a large bowl, combine first five ingredients. Stir in hash browns, chicken and carrots if desired. Transfer to a greased 13 x 9 x 2-inch baking dish. Cover and bake at 350°F for 45 to 50 minutes. Uncover and bake 15 to 20 minutes longer or until bubbly.

Yield: 8 servings.