Hashbrown Chicken Casserole
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
2lbs southern hashbrowns 2 cup Colby and Monterey Jack Cheese shredded 1 tsp Salt - Table 1 tsp Pepper, black 1 cup Peas and carrots, frozen 1 can (12 oz) yields Yellow Sweet Corn, Canned 2 cups Daisy Light Sour Cream 1 can (10.75 oz) Cream of Chicken Soup 1/3 cup Milk, 1% 3 cupss Chicken Breast (cooked), no skin, roasted 2 1/2 cup Cornflakes (by ESTIVAL)
Layer half the hashbrowns in the bottom of a 9 x 13 pan. Mix together all ingredients except for remaining potatoes and cornflakes. Layer half the chicken mixture over the hashbrowns, put in remaining hashbrowns and then the rest of the chicken mixture. Top with cornflakes and bake at 400 degrees for 1 hour to 1 and a half hours.
Serving Size: makes 12 cup servings
Serving Size: makes 12 cup servings
Nutritional Info Amount Per Serving
- Calories: 282.6
- Total Fat: 11.2 g
- Cholesterol: 66.0 mg
- Sodium: 636.1 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.1 g
- Protein: 21.7 g
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