Chicken Hashbrown Casserole (Print Version)
# Ingredients:
→ Casserole
01 -
3 cups frozen hash browns, thawed slightly (about 8 ounces)
02 -
2-3 cups cooked chicken, diced
03 -
¼ cup bacon bits
04 -
1 cup shredded cheddar cheese
05 -
1 (10.5-ounce) can condensed cream of chicken soup
06 -
½ cup milk
07 -
12 ounces frozen mixed vegetables, thawed slightly
08 -
⅛ teaspoon dried thyme
→ Topping
09 -
12-14 Ritz crackers, crushed (about half a sleeve)
10 -
½ cup shredded cheddar cheese
# Instructions:
01 -
Preheat your oven to 400°F (200°C).
02 -
In a large mixing bowl, combine the hash browns, chicken, bacon bits, 1 cup of cheddar cheese, mixed vegetables, cream of chicken soup, milk, and thyme. Stir until well mixed.
03 -
Lightly grease a 7x11-inch (or similar-sized) baking dish. Spread the hash brown mixture evenly into the dish.
04 -
In a small bowl, mix the crushed Ritz crackers with ½ cup of shredded cheddar cheese. Sprinkle this mixture evenly over the casserole.
05 -
Cover the dish with aluminum foil and bake for 30 minutes.
06 -
Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the casserole is bubbling.
07 -
Let the casserole rest for 10–15 minutes before serving. Enjoy!