Hashbrown Chicken Casserole


Delicious hash brown chicken casserole recipe! It is very creamy and delicious. Plus, the crispy toppings are amazing! You can assemble this in no time. This is the perfect recipe for busy nights.

This chicken hash brown casserole is a dinner staple in our house. It gets even faster when you use roast chicken! Creamy and full of flavor, this recipe is always a hit with my family.

It's also one of my recipes when we have company. There really is no need for imagination when entertaining guests.


°3 minced garlic cloves

°4 ounces sun-dried tomatoes

°2 tablespoons olive oil reserved for sun-dried tomatoes

°1 pound chicken breast, cut into strips

°Half a teaspoon of salt

°Half a teaspoon of paprika

°1 1/2 cup or 1/2 cup or 1/2 cup heavy cream + 1/2 cup milk

°1 cup shredded mozzarella, not fresh mozzarella

°An 8-ounce gluten-free penne pasta option is available

°1 tbsp basil

°¼ teaspoon red pepper flakes

°Half a cup of cooked pasta water or more

°¼ teaspoon salt, to taste

*How to make 

In a large skillet, sauté the garlic and sun-dried tomatoes (drained from the oil) in 2 tbsp of the reserved olive oil from the jar of sun-dried tomatoes for 1 minute over medium heat until tender. they are flavored with garlic.

Remove the sun-dried tomatoes from the pan and skim the olive oil.

Add the chicken strips (seasoned with salt and paprika) and cook over high heat for 1 minute on each side. Remove from fire.

Cook pasta according to package directions, reserving some of the pasta cooking water. Drain the pasta.

Cut the sun-dried tomatoes into small pieces and return them to the pan with the chicken.

To make the creamy pasta sauce, add half and half of the shredded mozzarella cheese to the skillet and bring to a gentle boil. Immediately reduce the heat to low and cook, stirring constantly, until all the cheese has melted and a creamy sauce has formed.

Add the cooked, drained pasta to the pan with the cream sauce and stir to combine.

Add 1 tbsp basil and at least 1/2 tsp red pepper flakes. stir until combined.

If the creamy sauce is too thick, add about 1/2 cup pasta cooking water to the pan to thin it out. Don't add all the pasta water at once, you may need more or less.

Season the chicken noodles with salt and more red pepper flakes to taste if needed. Let simmer for a few minutes for the flavors to blend.

Enjoy !

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