Description
Creamy Chicken Nacho Hashbrown Bake is the ultimate comfort food, featuring tender chicken, crispy hashbrowns, and layers of creamy, cheesy goodness. Perfect for family dinners or cozy gatherings, this dish is easy to prepare and sure to impress.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups frozen hashbrowns, thawed
- 1 cup sour cream
- 1 cup shredded cheese
- 1 can (10 oz) nacho cheese soup
- 1 cup diced bell peppers
- ½ cup sliced green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Begin by sautéing your shredded chicken in a skillet over medium heat until it’s heated through and slightly golden.
- In a large bowl, combine the cooked chicken, thawed hashbrowns, sour cream, nacho cheese soup, garlic powder, diced bell peppers, and green onions. Stir well until fully blended.
- Preheat your oven to 350°F (175°C). Pour the mixture into a greased baking dish and spread it out evenly. Top with shredded cheese.
- Place the baking dish in the preheated oven and bake for about 45 minutes, or until the cheese is melted, bubbly, and the edges are golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze individual portions and reheat as needed.
- This bake pairs well with a green salad or guacamole.
- For added heat, serve with sliced jalapeños or salsa on top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bake
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg