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The ingredients needed to make Crispy Chicken Hashbrown Bake:
- Take 5-6 boneless skinless chicken thighs
- Provide 1 (28 oz) bag O'Brien style Hashbrowns - thawed
- Prepare 2 (10.5 oz) cans cream of chicken soup
- Take 1 cup sour cream
- Get 1/4 cup mayonnaise
- Use 1/2 tsp onion powder
- Take 1/2 tsp garlic powder
- Use 1 pinch cayenne (about 1/8 tsp)
- Get to taste Salt and pepper
- Prepare ~For the topping
- Use 1 cup crushed cornflakes
- Use 1/4 cup grated parmesan
- Take 2 tbs unsalted butter - melted
Instructions to make Crispy Chicken Hashbrown Bake:
- 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!
On a large rimmed baking sheet, toss hash browns with olive oil, garlic powder and paprika. Season with salt and pepper, then add egg and cheese and gently mix until evenly combined. These Oven Baked Hash Browns are delicious rounds of crispy shredded potato. Similar to the Slimming World breakfast, we have oven baked these They don't have to be fried and they taste just as good baked in the oven. They still get the same crispiness that comes from frying them, but.
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