When you think of comfort foods, it is not often that hashbrowns are considered part of that. However, this Chicken and hashbrown casserole is perfect and the flavors that are in this dish are all blended perfectly.
The hashbrowns pair up perfectly with the chicken and vegetables in this dish.
The creamy base is perfect in this casserole and brings it all together. The family is going to want this casserole more often than you would expect. This dish is going to put chicken back on the most wanted list in your home.
There is no need to consider making additional foods for this meal, it is an all in one meal.
Why is this recipe so special?
The dish is easy to put together, tastes terrific and the whole family is going to love this all in one dish meal.
What type of chicken should I use for this dish?
I generally stop and pick up rotisserie chicken. It is already prepared, all I have to do is take it off the bones. You could also use chicken that you have left over from another meal the night or two before.
Should I thaw the hash browns first?
No the hash browns will be put into the casserole dish frozen and cooked with the rest of the ingredients.
How do I store the leftover casserole?
When the dish has cooled completely, it can be wrapped tightly and placed into the refrigerator. It will remain fresh for up to 3 or 4 days.
Can I freeze the casserole?
You could prepare this dish in advance and freeze it before baking it, you could also freeze the dish after baking and cooling to room temperature. You can leave it in the freezer for up to 4 months.
3 cups Chicken, cooked and cubed or shredded
20 ounces frozen hash browns
6 ounces frozen Peas and Carrots
1 cup Frozen Sweet Corn
½ tsp Black Pepper
½ tsp Salt
2 cups Sour Cream
1 can Cream of Chicken Condensed Soup
⅓ cup Milk
2 cups Cheddar Cheese
How to make Hashbrown Chicken Casserole:
Step 1. Preheat the oven to 400*
Step 2. Spray a 9×13 baking dish with a nonstick cooking spray
Step 3. In a large bowl combine the chicken, peas and carrots, corn, seasonings and the soup with sour cream, milk and cheese.
Step 4. Stir well to combine it all
Step 5. Place the frozen hashbrowns in the bottom of the prepared pan. Top the hash browns with the chicken and cheese mixture
Step 6. Top with the breadcrumbs
Step 7. Bake in the preheated oven for 60 minutes
- 3 cups Chicken, cooked and cubed or shredded
- 20 ounces frozen hash browns
- 6 ounces frozen Peas and Carrots
- 1 cup Frozen Sweet Corn
- ½ tsp Black Pepper
- ½ tsp Salt
- 2 cups Sour Cream
- 1 can Cream of Chicken Condensed Soup
- ⅓ cup Milk
- 2 cups Cheddar Cheese
1.Preheat the oven to 400*
2.Spray a 9x13 baking dish with a nonstick cooking spray
3.In a large bowl combine the chicken, peas and carrots, corn, seasonings and the soup with sour cream, milk and cheese.
4.Stir well to combine it all
5.Place the frozen hashbrowns in the bottom of the prepared pan. Top the hash browns with the chicken and cheese mixture
6.Top with the breadcrumbs
7.Bake in the preheated oven for 60 minutes
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 386Total Fat 26gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 13gCholesterol 78mgSodium 534mgCarbohydrates 23gFiber 2gSugar 3gProtein 17g
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