This easy cheesy hash brown chicken casserole hits the spot on a cold fall night. Can you say comfort food?
This hashbrown and chicken casserole 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.
INGREDIENTS
- 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 or fresh
- 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
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| HASH BROWN CHICKEN CASSEROLE |
INSTRUCTIONS
- 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.
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