This comfort food hotdish offers a new twist on the usual hash brown casserole. Try it for everyday meals as well as potlucks!

  • 12 servings
  • Prep 25 mins
  • Bake 1 hr
  • Stand 10 mins

Ingredients of Chicken and Corn Hash-Brown Bake

  • 10 3/4 – ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 8 – ounce carton dairy sour cream
  • 1/2 cup milk
  • teaspoons dried dillweed or dried basil, crushed
  • 3/4 teaspoon ground black pepper
  • 28 – ounce package frozen diced hash brown potatoes with onions and peppers, thawed
  • cups chopped smoked or roasted chicken or turkey
  • cups fresh sweet corn kernels, one 10-ounce package frozen whole kernel corn, thawed (2 cups), or one 15.25-ounce can whole kernel corn, drained
  • 8 – ounce package cream cheese, cut into cubes
  • 8 – ounce package shredded Colby, cheddar or Swiss cheese (2 cups)
  • cup seasoned croutons, coarsely crushed (optional)

Also Read: Stuffed Party Pinwheels (Potluck)

Directions of Chicken and Corn Hash-Brown Bake

  1. In a very large bowl, combine the soup, sour cream, milk, dill and pepper.
  2. Stir in potatoes, chicken or turkey, corn, cream cheese and 1/2 cup Colby cheese.
  3. Pour the mixture into a greased 13 x 9 x 2 inch baking dish (3 quart rectangular). Bake, covered, in a 350 degree F oven for 40 minutes.
  4. Uncover and mix the mixture.
  5. Sprinkle with remaining 1 1/2 cups Colby cheese.
  6. Bake, uncovered, for about 40 minutes more or until the top is golden and the potatoes are tender, sprinkled with croutons, if desired, for the last 10 minutes of cooking.
  7. Let stand 10 minutes before serving.
  8. Makes 12 servings.

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