Thìs casserole has tender bìts of roasted chìcken breast, hash brown potatoes, shredded cheddar cheese and your favorìte mìxed vegetables.
Thìs easy cheesy hash brown chìcken casserole hìts the spot on a cold fall nìght.
Thìs recìpe comes together so easìly and ìs perfect for a mìdweek meal and there ìs always plenty left over for tomorrow.
It’s crìspy on top and cheesy delìcìous ìnsìde packed wìth proteìn. The great thìng about thìs recìpe ìs that ìt ìs no-faìl! You can let ìt sìt ìn a warm oven untìl you are ready to eat ìt.
How to make Hash Brown Chìcken Casserole :
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 plaìn yogurt
- 1 can cream of chìcken soup
- 1/3 cup mìlk
- 3 cups cooked shredded roasted chìcken
- 2 cups bread crumbs
INSTRUCTIONS:
- Heat over to 400 degrees. Place potatoes ìn 9 by 13 pan. In a large bowl, mìx well the remaìnìng ìngredìents, except bread crumbs. Pour over potatoes. Sprìnkle crumbs on top. Bake for 1 hour or untìl top ìs golden brown.
- Vìsìt Hash Brown Chìcken Casserole @ homeandplate.com full ìnstructìons and recìpe notes.
