I am in love with this recipe for chicken hashbrown casserole. Gosh, it’s luscious and amazing. And the crunchy topping is out of this world! It won’t take you long at all to put this together. For evenings when you’re running about like a bee.
A Chicken Casserole with Hashbrowns
For weeknight dinners, this chicken hashbrown casserole is a mainstay. Using a rotisserie chicken makes it even quicker! Every time I make this dish, my family raves about how creamy and flavorful it is.
When we have guests around, it’s also one of my go-to meals. Having friends and family over doesn’t need going all out.
What You Need:
Flourless hashbrowns made in the South, 2 pounds
Half a cup of crumbled cheddar
carrots and peas, frozen, one cup
2 cups of sour cream
Half a cup. Discarded corn from a can
A single can Chicken broth with cream
Section 3C. Chicken scraps
1/4 cup of milk.
Part 2 C. Cereal grains
Toss with salt and pepper.
Recipe for Chicken Casserole with Hashbrowns
Get the oven hot, about 400 degrees.
Coat the base of a 9×13 baking dish with the hashbrowns.
In a large basin, mix together all the other ingredients except the breadcrumbs until well incorporated.
Spread the filling over the hashbrowns.
After an hour in the oven, sprinkle the bread crumbs over the dish.
Savor it!
Nutrition
There are 516 calories, 42 grams of carbohydrates, 19 grams of protein, 31 grams of fat, 10 grams of saturated fat, 17 grams of polyunsaturated fat, 67 milligrams of cholesterol, 948 milligrams of sodium, 3 grams of fiber, and 4 grams of sugar in 100 grams of this food.