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Crispy Chicken Hashbrown Bake is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Crispy Chicken Hashbrown Bake is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook crispy chicken hashbrown bake using 13 ingredients and 4 steps. Here is how you can achieve that.
Ingredients needed to cook Crispy Chicken Hashbrown Bake:
- 5-6 boneless skinless chicken thighs
- 1 (28 oz) bag O'Brien style Hashbrowns - thawed
- 2 (10.5 oz) cans cream of chicken soup
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 pinch cayenne (about 1/8 tsp)
- to taste Salt and pepper
- ~For the topping
- 1 cup crushed cornflakes
- 1/4 cup grated parmesan
- 2 tbs unsalted butter - melted
Instructions to make Crispy Chicken Hashbrown Bake:
- Preheat oven to 425°F. Lightly spray a 2 quart baking dish with cooking spray. Set aside.
- In a large bowl combine soup, sour cream, mayonnaise and seasoning until well blended. Gently fold in hashbrowns.
- Transfer mixture to prepared baking dish and spread out evenly. Arrange raw chicken on top, season lightly with salt and pepper. In a small bowl combine butter, cornflakes, and parmesan. Sprinkle evenly over the top of casserole.
- Cover loosely with foil and bake 35 minutes. Remove foil and bake uncovered 20-25 minutes more or until chicken is fully cooked and top is gilden and crispy. Let rest 5-10 minutes before serving. Enjoy!
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