Hashbrown Chicken Casserole
Ingredients
- 2 lb. Southern style frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 cup frozen peas and carrots
- 2 cups sour cream
- ½ cup canned corn, drained
- 1 can cream of chicken soup
- 3 cups shredded chicken
- ⅓ cup milk
- 2 cups bread crumbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the hashbrowns evenly at the bottom of a 9×13 inch baking dish.
- In a large bowl, combine the shredded cheddar cheese, frozen peas and carrots, sour cream, canned corn, cream of chicken soup, shredded chicken, milk, salt, and pepper. Mix until well combined.
- Pour the mixture over the hashbrowns, spreading it out evenly.
- Sprinkle the bread crumbs on top of the casserole.
- Bake in the preheated oven for 1 hour, until the top is golden brown and the casserole is heated through.
- Serve hot and enjoy!
Nutrition Information (per serving)
- Calories: 516 kcal
- Carbohydrates: 42g
- Protein: 19g
- Fat: 31g
- Saturated Fat: 10g
- Polyunsaturated Fat: 17g
- Cholesterol: 67mg
- Sodium: 948mg
- Fiber: 3g
- Sugar: 4g