Down on the Farm Chicken Casserole |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I got this recipe from a friend. It is quick and easy to make, and my kids love it! Ingredients:
1 (30 ounce) package frozen hash browns, thawed |
1 (10 1/2 ounce) can cream of celery soup |
1 cup sour cream (light may be used) |
1/2 cup grated onion |
2 tablespoons diced pimentos |
1 cup shredded cheese |
1 cooked boneless skinless chicken, shredded (store bought rotissere chicken works great) |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can cream of mushroom soup |
1 cup sour cream |
36 ritz crackers (crushed, 1 sleeve ) |
1 tablespoon poppy seed |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 375.
2. Hashbrown layer-.
3. mix hashbrowns, cream of celery soup, 1 cup sour cream, onion, pimento, and cheese.
4. Layer this mixture in a 15 x 11 inch casserole dish.
5. Chicken layer-.
6. Mix chicken, cream of chicken soup, cream of mushroom soup, 1 cup sour cream.
7. Spread this over the Hash brown layer.
8. Crumb Layer-.
9. Mix crushed crackers, poppy seeds, and melted butter.
10. Spread this on top of the Chicken layer.
11. Bake for 30-45 minutes (depending on your oven) until the cumb layer is brown and the center is bubbly.
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