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Loaded Chicken and Hash Brown Casserole
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Ingredients
1 can
condensed cream of chicken soup
1/2 cup
whole milk
1 envelope
ranch dressing dip mix
2 tsp.
kosher salt
1 tsp.
buffalo-style hot sauce
1 tsp.
black pepper
1 tsp.
paprika
1/2 tsp.
garlic powder
1 1/4 cups
sour cream, divided
1 pkg.
frozen shredded hash browns, thawed
1 1/2 cups
chopped rotisserie chicken
1/2 cup
cooked and chopped bacon
8 oz.
sharp Cheddar cheese, shredded
to taste
thinly sliced scallions
Instructions
STEP 1
Gather all ingredients. Preheat oven to 350°F. Coat a 9x13-inch baking dish with cooking spray.
STEP 2
In a large bowl, stir together cream of chicken soup, milk, ranch dip mix, salt, hot sauce, pepper, paprika, garlic powder, and 1 cup of the sour cream until combined. Add hash browns, chicken, bacon, and 1 cup of cheese; mix until fully combined.
STEP 3
Transfer mixture to prepared baking dish. Sprinkle evenly with remaining 1 cup cheese. Cover with aluminum foil.
STEP 4
Bake in the preheated oven until potatoes are tender, about 45 minutes. Uncover; bake until cheese is melted, about 10 minutes. Let stand 10 minutes before serving.
STEP 5
Dollop evenly with remaining 1/4 cup sour cream; garnish with bacon and scallions.
Nutrition Facts
(per serving)
Calories:
615 calories
Servings:
8 servings
Carbohydrates:
38 g
Fat:
44 g
Fiber:
3 g
Protein:
20 g
Sugar:
3 g
Meal Effort
Preparation:
15 minutes
Cook:
55 minutes
Total:
1 hrs 20 mins