This familiar chicken and hash brown casserole is a favorite for potlucks and family dinners. Easy to throw together in a pinch and cheap, too!
Hey y’all. I’m from the South. And down south the casserole is a staple for every pot luck dinner at nearly every church event.
At our house, too.
There’s something about throwing together a few ingredients, adding a vegetable and bread and having an entire meal ready in minutes.
I think if you look up casserole in the dictionary it actually says, “throw a bunch of food together and bake for 45 minutes.”
My kids learn how to cook in our homeschool and casseroles are one of the easiest dishes to start them on. Even as homeschoolers some days are busier than others and on the busiest ones I have a little trick for getting dinner ready without too much trouble.
I make it ahead of time.
It was glorious.
These days I might put together the meal earlier in the day and have it ready to pop in the oven before the day’s activities leave me totally unenthused about cooking.
On this particular day I just cooked the chicken in the microwave, but I try to have cooked chicken in the freezer to make it easy to grab and go for a quick casserole dish.
Best part of this chicken and hash brown casserole? The crumb topping with Country Crock on the top.
Country Crock has 0g trans fat per serving, contains no partially hydrogenated oils and no cholesterol. It also has 70& less fat than butter per serving and 30% fewer calories. A big plus? It tastes great, too.
Do any of you own church cookbooks? I think they’re the best place to find tried and true recipes from ladies who have been cooking for years. Everyone wants to include their best recipes to impress their Sunday School class.
You know it’s true. And these ladies can cook up a storm. Might want to be on the lookout for one during your next yard sale/thrift store excursion.
- 3 chicken breasts, cooked and diced (about 3 cups)
- 30-32 oz. shredded frozen hash browns, thawed
- 16 oz. sour cream
- 8 oz. half and half
- 2 cups shredded cheddar cheese
- 4 oz. Country Crock spread, melted
- 1 sleeve gourmet crackers, crushed
- Preheat oven to 350 degrees.
- Mix potatoes and shredded cheese together.
- In a small bowl mix sour cream and half and half.
- Add to potato mixture and mix together.
- Layer cooked chicken, potato mixture and crushed crackers.
- Drizzle with melted butter and cook for 45 minutes or until bubbling.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Want to see more of my quick fix favorite dishes? Just click on the picture to be taken straight to the post.