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Hashbrown Chicken Casserole






Hashbrown Chicken Casserole

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

  1. Preheat your oven to 400°F (200°C).
  2. Spread the hashbrowns evenly at the bottom of a 9×13 inch baking dish.
  3. 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.
  4. Pour the mixture over the hashbrowns, spreading it out evenly.
  5. Sprinkle the bread crumbs on top of the casserole.
  6. Bake in the preheated oven for 1 hour, until the top is golden brown and the casserole is heated through.
  7. 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


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