Description
A delicious and easy breakfast-for-dinner casserole featuring creamy chicken and hashbrowns.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (30 ounce) package frozen shredded hashbrowns, thawed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, hashbrowns, cream of chicken soup, milk, sour cream, salt, and pepper.
- Stir in 1/2 cup of cheddar cheese.
- Pour mixture into a greased 9×13 inch baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 30-40 minutes, or until bubbly and cheese is melted.
- Let stand for a few minutes before serving.
Notes
- You can use leftover cooked chicken.
- Feel free to add other vegetables, such as chopped onions or bell peppers.
- For a spicier dish, add a pinch of cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg