Hash Brown Chicken Casserole

This easy cheesy hash brown chicken casserole hits the spot on a cold fall night.

Can you say comfort food?

What's easier than tossing together tender bits of roasted chicken breast, hash brown potatoes, shredded cheddar cheese and your favorite mixed vegetables.

This recipe comes together so easily and is perfect for a midweek meal and there is always plenty left over for tomorrow.

It's crispy on top and cheesy delicious inside packed with protein. The great thing about this recipe is that it is no-fail! You can let it sit in a warm oven until you are ready to eat it.

You may also enjoy my Buffalo Hash Brown Chicken Casserole if you like this recipe. It's very similar but with the addition of Buffalo wing sauce to give it spicy flair.

My husband, Brewster, is always asking for this dish.  I usually pick up a rotisserie chicken at the grocery store and usually have the frozen vegetables stored in the freezer.  It's also just as easy to cook up the chicken breasts ahead of time.

Sometimes I will prep this in the morning so it's ready to go in the oven at the end of the day.

This casserole is also great for football season. We plan a lot of get-togethers for Ohio State football.  That's my team! I am a Buckeye fan and have had the privilege to see the team play every year.

Who is your team? Let me know in the comments below.

  • 2 lbs frozen hash brown potatoes, Southern Style
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt and pepper
  • 1 cup frozen peas and carrots
  • 1/2 cup summer sweet corn, canned
  • 2 C sour cream or plain yogurt
  • 1 can cream of chicken soup
  • 1/3 cup milk
  • 3 cups cooked, shredded roasted chicken
  • 2 cups bread crumbs

  1. Heat over to 400 degrees. Place potatoes in 9 by 13 pan. In a large bowl, mix well the remaining ingredients, except bread crumbs. Pour over potatoes. Sprinkle crumbs on top. Bake for 1 hour or until top is golden brown. Serves 12.

Read The Original Full Recipe in Source (Thank You): homeandplate.com

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