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CHICKEN & HASHBROWN CASSEROLE




Source of Recipe


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List of Ingredients




4 FROZEN, BONELESS, SKINLESS CHICKEN BREASTS
1 SMALL BAG OF FROZEN, CUBED HASHBROWNS
1 CAN CREAM OF CHICKEN SOUP
1 CAN MILK
4 0Z. CREAM CHEESE, VERY SOFT
½ CUP SOUR CREAM
1 ¾ CUP SHREDDED CHEDDAR CHEESE, DIVIDED
½ TEASPOON CHICKEN BOULLION GRANULES
1 TEASPOON LAWRY'S SEASON SALT
1 TEASPOON PEPPER
½ TEASPOON EACH: ONION SALT, GARLIC SALT & PARSLEY
COUPLE OF DASHES OF POULTRY SEASONING
1/3 CUP BUTTER OR MARGERINE, MELTED
2/3 CUP CORNFLAKE CRUMBS


Recipe



PREHEAT OVEN TO 425. SPRAY 9 X 13 PAN WITH NON-STICK COOKING SPRAY.
IN A LARGE MIXING BOWL, COMBINE SOUP, MILK, CREAM CHEESE, & SOUR
CREAM. WHISK TO MIX WELL. ADD 1 CUP OF SHREDDED CHEDDAR CHEESE,
CHICKEN BOUILLON & SEASONINGS. MIX WELL AGAIN. ADD HASHBROWNS &
STIR TO COAT EVENLY. SPREAD IN GREASED PAN. PLACE CHICKEN BREASTS
ON TOP. PRESS INTO HASHBROWNS A LITTLE. SEASON CHICKEN BREASTS
LIGHTLY WITH LAWRY'S, ONION & GARLIC SALTS, & PEPPER. SPRINKLE
CHICKEN WITH ¼ CUP OF REMAINING CHEDDAR CHEESE. IN A BOWL, COMBINE
MELTED BUTTER & CORNFLAKE CRUMBS. MIXTURE SHOULD BE CRUMBLY. ADD
LAST ½ CUP OF CHEDDAR CHEESE & MIX WELL. SPRINKLE EVENLY OVER
HASHBROWNS & CHICKEN. COVER WITH FOIL & BAKE 45 MINUTES TO AN HOUR.
(UNTIL HASHBROWNS ARE DONE.) TAKE FOIL OFF & BROIL UNTIL CRUMBS GET
BROWNED A LITTLE & CRUNCHY.