Sunday, June 19, 2011
Hashbrown Chicken Casserole
cream of chicken soup
1/2 can water
cheddar cheese for top
So, after making a few additions and guessing at the measurements this is what I came up with:
In a large bowl mix together
3 cups hashbrowns
1/2 cup frozen seasoned onions & bell peppers
3 chicken breasts cooked & cut into bite size pieces
2 cups Colby cheese, shredded
1 can cream of chicken soup
1 cup sour cream
Preheat oven to 350 degrees. Pour into a 9 x 13 baking dish. Bake 30-35 minutes. Top with pats of butter and bake another 5 minutes. This easily feeds 6.
I didn't add the cheddar cheese to the top because I felt it had enough inside but that is an option when you make this dish. The taste of this reminds me of a loaded baked potato so you could leave out the chicken and use bacon. Use your imagination for this dish.