Zucchini Chicken Bake

Here is the recipe of the bake I made Sunday night. It is a "healthier" take on my families favorite recipe - cheesy potatoes. I had some for lunch yesterday and it was even good re-heated.

Zucchini Chicken Bake
8 oz shredded potatoes (hash browns)
2-3 zucchini's, shredded (I used a cheese grater)
1 can of chicken, liquid drained
1 cup plain, fat free Greek yogurt
1 can cream of chicken soup
1 1/2 tsp onion powder
1 cup shredded cheese (I used a mixture of mozzarella & cheddar cheeses)
2 cups crushed corn flakes
4 tbsp butter, melted

Preheat oven to 400. Grease an 8x13 glass pan. In a large bowl, add the shredded (or hash brown) potatoes, shredded zucchini, canned chicken, yogurt, cream of chicken soup, onion powder and shredded cheese. Mix all of these ingredients well. Dump the zucchini and chicken mixture into the prepared 8x13 and spread evenly in the pan. Take the crushed corn flakes and add the melted butter and stir quickly so that the crushed corn flakes are evenly coated in butter. Spread the corn flake mixture evenly over the top of the zucchini bake. Bake uncovered for 40-45 minutes. Remove and cool for about 5 minutes before serving (this was piping HOT). Enjoy!