Recipe of Any-night-of-the-week Crispy Chicken Hashbrown Bake


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Crispy Chicken Hashbrown Bake
Crispy Chicken Hashbrown Bake

Before you jump to Crispy Chicken Hashbrown Bake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Choose water over other products. Having a soda or a cup of coffee every now and then isn’t a terrible idea. Using them for your lone source of hydration, on the other hand, is dumb. When you decide on water over other beverages you are helping your body stay very healthy and hydrated. This also helps you lower your caloric intake by hundreds of points without having to buy and eat terrible diet foods. Water is often the key to successful weight-loss and healthfulness.

There are plenty of things you can go after to become healthy. Not all of them require fancy gym memberships or limited diets. You can do tiny things every day to improve upon your health and lose weight. Make smart choices every day is a great start. Looking to get in as much exercise as possible is another. Don’t ignore that health isn’t only about simply how much you weigh. It’s about making your body as sturdy as it can be.

We hope you got benefit from reading it, now let’s go back to crispy chicken hashbrown bake recipe. You can cook crispy chicken hashbrown bake using 13 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Crispy Chicken Hashbrown Bake:
  1. You need 5-6 boneless skinless chicken thighs
  2. Use 1 (28 oz) bag O'Brien style Hashbrowns - thawed
  3. Provide 2 (10.5 oz) cans cream of chicken soup
  4. Take 1 cup sour cream
  5. Take 1/4 cup mayonnaise
  6. Take 1/2 tsp onion powder
  7. You need 1/2 tsp garlic powder
  8. Use 1 pinch cayenne (about 1/8 tsp)
  9. Take to taste Salt and pepper
  10. Provide ~For the topping
  11. Prepare 1 cup crushed cornflakes
  12. Get 1/4 cup grated parmesan
  13. Use 2 tbs unsalted butter - melted
Steps to make Crispy Chicken Hashbrown Bake:
  1. Preheat oven to 425°F. Lightly spray a 2 quart baking dish with cooking spray. Set aside.
  2. In a large bowl combine soup, sour cream, mayonnaise and seasoning until well blended. Gently fold in hashbrowns.
  3. 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.
  4. 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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