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Frozen Store-bought Hashbrowns chicken cream of chicken soup shredded cheese sour cream onion green onion fresh parsley salt pepper corn flakes cereal butter
Viewed: 26 - Published at: 7 years agoIngredients
- 1 bag Frozen Store-bought Hashbrowns, 1 Kg Bag (or Home-cooked Potatoes, Diced)
- 5 pieces Cooked Chicken, Deboned, Cubed
- 2 cans Cream Of Chicken Soup (10 Oz. Can)
- 2 cups Shredded Cheese
- 1 cup Sour Cream
- 1 whole Small Onion, Chopped
- 1/4 cups Sliced Green Onion (optional)
- 2 Tablespoons Fresh Parsley, Chopped (or Half This Amount If Using Dried), Optional
- 1 teaspoon Salt (or Not, If The Potatoes And Chicken Have Been Salted)
- 1/2 teaspoons Pepper
- 8 cups Corn Flakes Cereal (measured, Then Crushed)
- 1/2 cups Melted Butter
Method
- Preheat oven to 350 F. Grease a 9x13 pan plus an additional 8x8 foil pan for an extra meal.
- Into the pans, layer the hashbrowns, then the cooked chicken cubes.
- In a large bowl stir together the soups, cheese, sour cream, onion, green onion, parsley, salt and pepper.
- Spread over the chicken.
- In another large bowl stir together the crushed Corn Flakes and melted butter.
- Reserve about 1/3 of the crumbs in a Ziploc bag and freeze them in the bag.
- Put foil on the 8x8 pan and freeze it as well.
- Youll use these for dinner another night.
- Top the 9x13 casserole with the remaining Corn Flake crumbs.
- Bake for 45 minutes or until bubbly and heated through.
