Southwest Chicken Hashbrown Casserole

Name: Southwest Chicken Hashbrown Casserole
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: we get maybe 6 or 8 large servings
Ingredients: 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); TOPPING; 1 sleeve ritz brand crackers; 2 c cheddar cheese, shredded; 1 stick butter, melted

By Crystal Bond
@TexasMomma78

Easy to throw together! Kids try to eat all the topping before we get it to the table!

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

we get maybe 6 or 8 large servings

Prep:

40 Min

Cook:

45 Min

Ingredients

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)
TOPPING
1

sleeve ritz brand crackers
2 c

cheddar cheese, shredded
1 stick

butter, melted
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How to Make Southwest Chicken Hashbrown Casserole

Step-by-Step

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.