1 (12 oz.) bag frozen shredded hashbrowns
1/2 tsp. salt
1 tbsp. butter
1 c. chopped celery
1/2 c. chopped carrots
1/2 c. chopped onions
2 tbsp. butter
1 (8 oz.) cream cheese, cubed
3/4 c. milk
2 c. chopped chicken
1 tsp. lemon juice
1/2 tsp. salt & 1/4 tsp. poultry seasoning

Mix hashbrowns and salt. Pat in 10 x 6 inch baking dish, greased with 1 tablespoon butter. In a saucepan, mix celery, carrots, onion, butter, cubed cheese, lemon juice, salt and poultry seasoning. Stir over low heat until cream cheese is melted. Pour over potatoes and bake at 350 degrees for 30 minutes.