Southwest Chicken Hashbrown Casserole
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|1/4 c||sour cream|
|1/2 c||cottage cheese, small curd|
|1 can(s)||cream of mushroom soup, undiluted|
|1 small||sweet yellow onion, chopped|
|1 pkg||simply potatoes southwest style hashbrowns|
|3||cooked chicken breasts, chopped (or we use 3 cans white meat chicken breast)|
|1||sleeve ritz brand crackers|
|2 c||cheddar cheese, shredded|
|1 stick||butter, melted|
Preheat oven to 350 degrees.
Mix sour cream, cottage cheese, and soup in a large bowl until blended. Add onion, hashbrowns, and chicken and stir.
Spread into a 13x9 baking dish.
Crush crackers either in the sleeve with your hand until they are roughly crushed, or pour into a storage bag and crush.
In a separate bowl, stir together crushed crackers and shredded cheese. Pour butter over mixture and toss or stir to coat.
Spread evenly over the top of the chicken mixture.
Bake, uncovered, at 350 degrees for about 45 minutes.