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16) Pesto Chicken & Sun-Dried Tomato Hashbrown Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb frozen shredded hashbrowns thawed
  • 2 cups cooked chicken shredded (rotisserie works)
  • 1 cup refrigerated basil pesto
  • 1/2 cup sun-dried tomatoes chopped (packed in oil, drained)
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 cup sour cream
  • 2 eggs beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil if needed

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. In a large bowl, mix hashbrowns, chicken, sun-dried tomatoes, mozzarella, Parmesan.
  3. Whisk pesto, sour cream, eggs, salt, and pepper until smooth. Pour into bowl and stir to combine.
  4. Transfer mixture to the baking dish and spread evenly. Drizzle olive oil over top if mixture looks dry.
  5. Bake 35–40 minutes until edges are golden and center is set. Let rest 5 minutes before serving.