This is comfort food, tried and true. And that’s not just by me and Brett! No, this recipe is tried and true by almost 30 people.
The week before Thanksgiving, all of my coworkers got together in a conference room for a “Crock Pot Luck” lunch. My supervisor Lynne (hi Lynne!) brought this casserole….and I had seconds 🙂 Actually, I think we all had seconds. I would have had thirds, but that would have been rude.
Fast forward a couple weeks…and Brett also needed a recipe for his work holiday lunch. Something that would stay warm in the crockpot for a few hours and feed a big group. Voila!
My coworkers raved, his coworkers raved, we all raved. YUM!
Cheesy Chicken Hashbrown Casserole – from my boss 🙂
1 pkg of hashbrowns (must be thawed!)
2 cans cream of chicken soup
8 oz sour cream
1 stick of butter, melted
2 cups grated cheddar cheese
Salt, Pepper, garlic powder
3 chicken breasts, boiled and chopped
Make sure the hashbrowns are thawed!! Mix all ingredients well in a large bowl. Spread in 9×13 pan, cover with foil, and bake at 350 for about an hour. Remove foil and finish baking for 10-15 minutes until bubbly.
(if you want to place in a slow cooker to keep warm until needed at some sort of function away from home, just move it straight from the casserole dish into the slow cooker and keep on warm or low!)