Chicken and hashbrowns together at last! Hashbrown Chicken Casserole takes the crispy potato treat and mixes it with juicy rotisserie chicken for the ultimate in hearty dinners! Add in some melty cheese and a crunchy cornflake topping and you have satisfaction in a dish, pure and simple. Hashbrown Chicken Casserole is creamy, savory, and warming on a cold night. It’s another way to spell scrumptious.
Ingredients
- 2-3 cups rotisserie chicken, cooked and shredded
- 1 (16 ounce) bag frozen hash browns, slightly thawed
- 2 cups cheddar cheese, plus more for topping, shredded
- 8 strips bacon, cooked and crumbled
- 1 (22 ounce) can cream of chicken condensed soup
- 2 cups frozen mixed veggies
- 1 cup milk
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 2 cups corn flakes
- For the optional garnishes:
- green onions, to taste
- parsley, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large bowl, combine the shredded chicken, hash browns, cheese, bacon, cream of chicken, mixed vegetables, milk, thyme, and salt.
Step 3 –Pour the mixture into a 9×13-inch oven-safe baking dish.
Step 4 –Top with the cornflakes and a sprinkle of the remaining shredded cheese.
Step 5 –Cover the dish with foil and bake for 30 minutes.
Step 6 –Remove the foil, baking for 25 minutes.
Step 7 –Allow the casserole to rest for 10-15 minutes.
Step 8 –Garnish with the green onions and parsley.
Step 9 –Serve.
