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5) Tex-Mex Chicken & Hashbrown Casserole

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

Ingredients
  

  • 1 32 oz bag frozen shredded hashbrowns, thawed
  • 3 cups cooked shredded chicken rotisserie works
  • 1 can 10 oz diced tomatoes with green chiles, drained
  • 1 can 10.5 oz condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup salsa
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped cilantro optional

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. In a large bowl, mix hashbrowns, chicken, drained tomatoes, soup, sour cream, salsa, chili powder, cumin, salt, and pepper until combined.
  3. Fold in 1/2 cup cheddar. Spoon mixture into the prepared dish and smooth the top.
  4. Sprinkle remaining 1/2 cup cheddar over the casserole. Cover with foil.
  5. Bake 25 minutes covered, then remove foil and bake 10–15 more minutes until bubbly and edges brown.
  6. Let rest 5 minutes, then sprinkle cilantro if using and serve.