Chicken and hashbrown casserole

 

Chicken and Hashbrown Casserole Recipe

This recipe for Chicken and Hashbrown Casserole is really tasty! It is very smooth and flavorful, with a fantastic crispy topping. You can easily put this together quickly, making it the ideal recipe for when you’re busy.

This chicken and potato casserole is a common dinner dish in our house. It’s even quicker if you use pre-cooked chicken! This recipe is smooth, full of taste, and always a hit with my family.

It’s also one of my favorite recipes to make when we have guests over. You don’t have to be fancy when you have visitors.

Ingredients

• 2 pounds of frozen hashbrowns, Southern style
• 2 cups of shredded cheddar cheese
• 1 cup of frozen peas and carrots
• 2 tablespoons of sour cream
• 1/2 cup of canned corn, drained
• 1 can of cream of chicken soup
• 3 cups of shredded chicken
• 1/3 cup of milk
• 2 cups of bread crumbs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the hashbrowns at the bottom of a 9x13 inch baking dish.
3. In a large bowl, combine all the remaining ingredients except for the bread crumbs until well mixed.
4. Spread the mixture over the hashbrowns.
5. Top the casserole with bread crumbs and bake for 1 hour.
6. Enjoy!

Nutrition Facts

Calories: 516 | Carbs: 42g | Protein: 19g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Cholesterol: 67mg | Sodium: 948mg | Fiber: 3g | Sugar: 4g

Enjoy!