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Alright, don’t linger, let’s approach this crispy chicken hashbrown bake formula with 13 elements which are absolutely easy to acquire, and we have to process them at the very least through 4 measures. You should devote a while on this, so the resulting food could be perfect.
Composition Crispy Chicken Hashbrown Bake:
- Give 5-6 of boneless skinless chicken thighs
- Take 1 (28 oz) bag O'Brien style Hashbrowns - thawed
- Take 2 (10.5 oz) - cans cream of chicken soup
- Provide 1 cup of sour cream
- Take 1/4 cup - mayonnaise
- Need 1/2 tsp - onion powder
- Get 1/2 tsp garlic powder
- Need 1 pinch of cayenne (about 1/8 tsp)
- You need to taste of Salt and pepper
- Make ready of ~For the topping
- Require 1 cup of crushed cornflakes
- You need 1/4 cup grated parmesan
- Get 2 tbs of unsalted butter - melted
Crispy Chicken Hashbrown Bake process:
- Preheat oven to 425°F. Lightly spray a 2 quart baking dish with cooking spray. Set aside.
- In a large bowl combine soup, sour cream, mayonnaise and seasoning until well blended. Gently fold in hashbrowns.
- Transfer mixture to prepared baking dish and spread out evenly. Arrange raw chicken on top, season lightly with salt and pepper. In a small bowl combine butter, cornflakes, and parmesan. Sprinkle evenly over the top of casserole.
- Cover loosely with foil and bake 35 minutes. Remove foil and bake uncovered 20-25 minutes more or until chicken is fully cooked and top is gilden and crispy. Let rest 5-10 minutes before serving. Enjoy!
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