Hash Brown Chicken Casserole
Directions:
- 2 lbs frozen hash brown potatoes, Southern Style (GF hash browns)
- 2 cups shredded cheddar cheese (cabot, naturally lactose free)
- 1/2 teaspoon salt and pepper
- 1 cup frozen peas and carrots
- 1/2 cup summer sweet corn, canned
- 2 C sour cream or plain yogurt (0% greek yogurt)
- 1 can cream of chicken soup (follow the "cream of" link to make your own allergy free version)
- 1/3 cup milk (0% lactose free or unsweetened non dairy)
- 3 cups cooked, shredded roasted chicken
- Bread crumbs or Corn Flake crumbs (GF bread crumbs or GF corn flakes)
Directions:
Heat the oven to 400 degrees. Place the potatoes in 9 by 13-inch pan. In a large bowl, mix together the remaining ingredients, except the bread crumbs. Layer the mixture over the potatoes. Sprinkle crumbs on top. Bake for 1 hour or until top is golden brown.
Serves 12. Total time: 1 hour 15 minutes.
Comments
Post a Comment