cheesey peasy chicken hash brown casserole

(3 ratings)
Recipe by
Colleen Sowa
La Crosse, WI

This is an excellent hot dish to take to a church picnic or pot luck! It is a heartier version of the hash brown casseroles you have had in the past.

(3 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 1 Hr

Ingredients For cheesey peasy chicken hash brown casserole

  • 1 pkg
    (32 ounces) frozen hash browns
  • 1 pkg
    (16 ounces) sour cream
  • 2 sm
    cans cream of chicken soup
  • 2 lg
    onions (diced)
  • 1/2
    red bell pepper (diced small)
  • 1/2
    green bell pepper (diced small)
  • 3 c
    cheddar cheese (shredded)
  • 1 tsp
    ground black pepper
  • 1/2 tsp
    garlic powder
  • 2 lg
    boneless chicken breasts (cooked and cubed)
  • 1 pkg
    frozen peas (thawed)

How To Make cheesey peasy chicken hash brown casserole

  • 1
    Preheat oven to 350 degrees.
  • 2
    Put thawed hash brown potatoes in the baking pan along with the thawed peas (save 1/2 cup of peas to garnish top of casserole). Sprinkle with 1 cup of shredded cheese. Pour the chicken mixture over the potatoes and cheese.
  • 3
    Cook the chicken, cube it and mix it in a bowl with the sour cream, chicken soup, onions, peppers, melted butter and spices.
  • 4
    Bake at 350 degrees for 20 minutes. Sprinkle with the remaining cheese. Bake for an additional 25 minutes, or until bubbly and cheese is melted. *** Garnish the top of the casserole with about 1/2 cup of the peas (optional).

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