Hash Brown/Chicken Casserole

Serves: 5
Total Calories: 426


1 (16-ounce) package frozen shredded hash brown potato (thawed and drained)
1/2 teaspoon salt
2 tablespoons butter
1/2 cup celery (sliced thin)
1/2 cup carrot (chopped)
1/4 cup onion (chopped)
1/4 cup bell pepper (chopped)
1 (8-ounce) package cream cheese (cubed)
3/4 cup milk
2 cups chicken (cooked and shredded)
1 teaspoon lemon juice
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Cheddar cheese (grated)


Combine in bowl thawed and drained hash brown potatoes and salt. Mix lightly.

Grease a 9 x 13 inch pan. Press potatoes on bottom of pan. Bake at 425 degrees for about 20 minutes.

Remove from oven and set aside. Lower oven to 350 degrees.

In large skillet melt the butter over low heat. Add celery, carrots, onions and bell pepper; saute until tender about 5 to 7 minutes, stirring frequently. Add cubed cream cheese and milk; stir over low heat until cream cheese is melted, stirring occasionally. Add cooked chicken, lemon juice, poultry seasoning, salt and pepper. Mix together well.

Spoon mixture over potatoes. Bake at 350 degrees for about 20 minutes. Add grated cheese on top and return to oven. Bake for another 1o minutes longer. Serve hot.

Nutritional Facts:

Serves: 5
Total Calories: 426
Calories from Fat: 313

This Hash Brown/Chicken Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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