Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
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:
- Preheat Oven: Begin by preheating your oven to 400 degrees Fahrenheit.
- Layer Hashbrowns: Spread the frozen hashbrowns evenly on the bottom of a 9×13 baking dish.
- Combine Ingredients: In a large bowl, mix together the shredded cheddar cheese, frozen peas and carrots, sour cream, canned corn, cream of chicken soup, shredded chicken, milk, salt, and pepper until well combined.
- Layer Mixture: Pour the mixture over the layer of hashbrowns in the baking dish, spreading it out evenly.
- Top with Bread Crumbs: Sprinkle the bread crumbs over the top of the casserole mixture to create a crispy topping.
- Bake: Place the casserole dish in the preheated oven and bake for approximately 1 hour, or until the casserole is golden brown and bubbly.
- Serve and Enjoy: Once baked, remove the casserole from the oven and allow it to cool slightly. Serve it warm and revel in the comforting flavors of this delicious dish.
Yum!