Hash Brown Casserole with Chicken, Bacon & Cheese
Hash Brown potatoes are baked with chicken and bacon in a creamy cheese sauce, for a family friendly "dump & bake" dinner. Serve with a salad or vegetables for an easy breezy meal. You can make it ahead of time, refrigerate and bake up to 24 hours later
Equipment
- 1 9" x 9" casserole dish
- 1 large mixing bowl
- aluminum foil
Ingredients
- 2 1/2 cups cooked chicken, shredded I used a rotisserie chicken from the deli
- 16 oz. shredded hash brown potatoes, thawed
- 2 cups sour cream
- 1 can 10.5 oz. Cream of Chicken soup
- 2 cups shredded cheddar cheese
- 8 slices bacon, cooked and torn into 1" pieces
- 2 Tbsp Ranch seasoning
- 4 Tbsp butter, melted
Instructions
- Put sour cream, soup, melted butter and Ranch seasoning into mixing bowl and mix well
- Add potatoes, chicken, half of bacon, and 2/3 of cheese. Mix well and transfer to prepared casserole dish.
- Cover and refrigerate at this point if desired
- Loosely cover with foil and bake for 20 minutes. Uncover and continue to bake for 20-25 more minutes or until bubbling
- Serves 6