Hashbrown Chicken Casserole Recipe
Seconds are a given with this easy casserole recipe! The crispy topping makes the meal!!
Servings 8 servings
Calories 460kcal
Ingredients
- 20 ounce bag frozen shredded hash browns thawed
- 2 to 3 cups shredded chicken
- 8 ounce block cream cheese softened
- ½ cup unsalted butter melted
- 10.5 ounce can cream of chicken soup
- 1 ounce package ranch dressing mix
- 8 -10 slices cooked bacon crumbled
- 3 cups Colby Jack cheese shredded and divided
- 2 cups Corn Flakes
- 4 green onions chopped (optional)
Instructions
- Heat oven to 350 degrees.
- Spray 9 x 13 baking dish with cooking spray and set aside.
- Using a paper towel blot the potatoes and remove any excess water.
- In a large mixing bowl, combine cream cheese, butter, chicken soup, and ranch dressing. Mix until combined.
- Add hash browns, shredded chicken, bacon, and 1 ½ cups of shredded cheese to the soup mixture. Stir until combined.
- Pour the chicken mixture into the prepared baking dish. Sprinkle with the remaining shredded cheese and then top with corn flakes. Cover the dish with aluminum foil.
- Bake 20 – 25 minutes, remove the foil, and bake for an additional 10 minutes. The mixture should be bubbly and the corn flake topping lightly browned.
- Garnish with green onions, if desired.
Nutrition
Calories: 460kcal | Carbohydrates: 27g | Protein: 20g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 1111mg | Potassium: 399mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1115IU | Vitamin C: 8mg | Calcium: 459mg | Iron: 4mg
