Chicken Hashbrown Casserole
Thawed hash browns, cooked chicken, onion and mixed vegetables in a creamy ranch, sour cream and cheddar sauce, baked under buttered Ritz cracker crumbs. Serves 8.
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Ingredients
- 1 can cream of chicken soup 10 ounces, condensed
- 2 cups sour cream
- 3/4 cup milk
- 3 tablespoons ranch seasoning or 1 envelope
- 30 ounces frozen hash browns 1 package, thawed
- 1 cup onion diced
- 2 1/2 cups cheddar cheese shredded
- 3 cups cooked chicken shredded; rotisserie or leftover
- 2 cups frozen mixed vegetables
- 1 sleeve Ritz crackers crushed
- 1 tablespoon butter melted
Instructions
- Heat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix the cream of chicken soup, sour cream, milk and ranch seasoning until smooth.
- Stir in the thawed hash browns, onion, cheddar, chicken and mixed vegetables until combined.
- Spread the mixture evenly in the prepared baking dish.
- In a small bowl, mix the crushed Ritz crackers with the melted butter and sprinkle them over the casserole.
- Bake for 1 hour, until the casserole is hot and bubbly, the topping is golden brown and the center reaches 165°F on a food thermometer.
Notes
Thaw the hash browns first, overnight in the refrigerator. To make ahead, cover and refrigerate the filling in the dish and add the topping right before baking. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze single servings 3 to 4 months; reheat to 165°F, covered with foil in the oven.
Nutrition
Serving: 1servingCalories: 604kcalCarbohydrates: 42.3gProtein: 30.8gFat: 34.8gSodium: 1016mgFiber: 4.4gSugar: 7.5g