Saturday, February 8, 2014

Chicken Hashbrown Casserole


1 box (4.2 oz.) hashbrowns
8 oz. sour cream
1 can cream of chicken soup
1/2 stick butter, melted
1/2 cup chopped onions
2 cups grated cheddar cheese
1 cup chopped, cooked chicken breasts
1/2 cup French fried onions

Preheat oven to 350 degrees.  Prepare hashbrowns according to package.  Drain excess water.  Add hashbrowns, evenly to a 2 qt. casserole dish sprayed with non-stick spray.  In a large bowl combine sour cream, soup, butter, onions, 1 cup of the cheese, and chicken.  Spread over hashbrowns.  Top with remaining cup of cheese.  Bake 30 minutes or until bubbly in the center.  Sprinkle with lightly crushed French fried onions.  Bake another 5 minutes or until onions start to lightly brown.  Serves 6.

Martha:  I found a recipe for a hashbrown casserole that sounded really good but as always, I decided to make a few changes.  I used the dried hashbrowns that all you do is add hot water and let them sit for about 5 minutes, the original recipe had called for 2 lbs. of frozen hashbrowns.  That seemed a bit much to me so I cut that down by using the dried.  The original recipe called for a full stick of butter which I cut down to 1/2.  It didn't call for the chicken nor the French fried onions but I thought they would be a good addition and they were.  Plus the original called for all of the cheese to be sprinkled on top and I divided it up putting half inside and the other half on top.  This is a really delicious dish.  My food testers wanted more!

Lillian:  The hash brown potatoes are such a boon to the person who has to serve a meal quickly or the those who just want an easy meal after a tiring day.   This is a winner with that added chicken for a bit more protein in the diet.

Tip:  Chicken shrinkage - for each 3 oz. serving of cooked poultry, buy an extra ounce to allow for shrinkage and an extra 2 ounces to allow for bone.  Also, the lower the heat the chicken is cooked, the less it shrinks.
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