Ultimate Hashbrown Casserole (Cracker Barrel Copycat)
Whether it’s for breakfast, lunch, or dinner, this versatile casserole is sure to impress your family and friends.
Ingredients
- 2 lbs frozen hash brown potatoes (Southern Style)
- 2 cups shredded cheddar cheese
- 1/2 tsp salt and pepper
- 1 cup frozen peas and carrots
- 1/2 cup summer sweet corn canned
- 2 cups sour cream or plain yogurt
- 1 can cream of chicken soup
- 1/3 cup milk
- 3 cups roasted chicken cooked & shredded
- Bread crumbs or corn flake crumbs for topping
Instructions
- Preheat your oven to 400°F. Place the frozen hash browns in a 9×13-inch baking dish.
- In a large bowl, mix together cheddar cheese, salt, pepper, peas, carrots, corn, sour cream (or yogurt), cream of chicken soup, milk, and shredded chicken.
- Spread the mixture evenly over the hash browns in the baking dish.
- Sprinkle the top with bread
- Bake in the oven for 1 hour, or until the top is golden brown and bubbly.
- Remove from the oven, let it cool slightly, and serve warm. Enjoy!