Description
This warm and filling casserole combines frozen hashbrowns, cooked chicken, creamy soup, and cheese, making it perfect for busy weeknights.
Ingredients
- 2 lb Southern-style frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1 can cream of chicken soup
- 1 cup cooked shredded chicken
- 1/2 cup milk
- Salt and pepper to taste
- Optional: green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cream of chicken soup, milk, salt, and pepper until smooth.
- Stir in the hashbrowns, chicken, peas, and carrots until everything is well combined.
- Spread half of the mixture into a greased 9×13 inch baking dish.
- Sprinkle half of the cheddar cheese on top of the hashbrowns.
- Layer the remaining hashbrown mixture over the cheese and top with the rest of the cheddar.
- Bake for 45-50 minutes or until the casserole is bubbling and the cheese is beautifully golden.
- Allow it to cool for a few minutes before diving in. Garnish with green onions if desired.
Notes
For a crunchy top, add crushed crackers or breadcrumbs with melted butter. Can be made vegetarian by substituting chicken with beans or extra veggies.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: casserole, comfort food, easy recipe