"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hashbrown Chicken and Vegetable Casserole Recipe

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This recipe for Hashbrown Chicken and Vegetable Casserole, by , is from Baysinger Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ron Baysinger

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds frozen hash brown potatoes, Southern Style
2 cups shredded cheddar cheese
teaspoon salt and pepper
1 cup frozen peas and carrots (I used a bit more)
1 can can corn, drained
2 cups sour cream
1 can cream of chicken soup
⅓ cup milk
3 cups cooked, shredded chicken (I've used packaged cooked chicken for quickness)
cup Corn Flakes for topping---mix with melted butter to moisten

Directions:
Directions:
Heat oven to 400. Place potatoes in 9 x13 inch pan. In a large bowl, mix the remaining ingredients, except the Corn Flakes mixture and layer over potatoes. Top with Corn Flakes mixture. Bake 1 hour. Might need to cover with foil if gets too brown.

Number Of Servings:
Number Of Servings:
at least 8
Preparation Time:
Preparation Time:
One hour, 15 minutes

 

 

 

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