Layered Chili Bake

• IQF frozen hash browns, thawed
• cup canola oil
• Prepared turkey chili
• cups Kraft Regular BarBQ Sauce
• cups onions, chopped
• cups Sliced pitted black olives, drained
• Kraft Shredded Medium Cheddar Cheese

1. Mix hash browns and oil until well blended.
2. Press evenly onto bottoms of 2 full-size hotel pans and 1 half-size hotel pan.
3. (Or, just 1 half-size hotel pan for trial recipe.)
4. Bake in 300F-convection oven for 30 minutes.
5. Mix chili and barbecue sauce; spread evenly over hash brown crusts to cover completely.
6. Top with onions and olives; cover.
7. Bake an additional 45 minutes or until heated through (160F).
8. Sprinkle with cheese.
9. Bake, uncovered, an additional 5 minutes or until cheese is melted.

canola oil, turkey chili, barbq sauce, onions, black olives, cheddar cheese

Taken from www.kraftrecipes.com/recipes/layered-chili-bake-98202.aspx (may not work)