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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Re: Quick Dinner (Chicken Hashbrown Casserole)
Posted:
Oct 25, 2009 1:13 PM
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I have card club on Wednesday and can't wait to try this. It sounds good, easy and different. Just add an salad and rolls and there is dinner!!!!
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Moderator_Sky
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1,521
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Re: Quick Dinner (Chicken Hashbrown Casserole)
Posted:
Oct 25, 2009 1:05 PM
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> my oven is psycho
I love that description. :D
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Re: Quick Dinner (Chicken Hashbrown Casserole)
Posted:
Oct 25, 2009 9:36 AM
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Actually, the chicken really didn't turn out dry. I only baked mine for about 30 minutes because my oven is psycho and I watched them until they were done. Anyone with a more efficient and newer oven probably only bakes theirs about 20 minutes!!!! My friend used leftover chicken and just told me how she had prepared that the day before to recreate the exact same flavor and that was the baked chicken breasts with the salt/pepper/garlic powder ...but it's good with any leftover chicken (I think last week we used leftover rotisserie chicken and shredded it) or even canned chicken if that's all we have in the house. (And I'm not sure about the ricotta...I just followed her recipe, but as another member said, you really don't taste any cottage cheese at all) Thanks everyone!
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Re: Quick Dinner (Chicken Hashbrown Casserole)
Posted:
Oct 24, 2009 1:43 PM
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In recipes like this, you will not taste the cottage cheese. If hubby doesn't like the chunks of it, you could try using a blender or processer.
Sounds like a good recipe, I would add a green veg. in it though. A nice comfort food
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Re: Quick Dinner (Chicken Hashbrown Casserole)
Posted:
Oct 24, 2009 12:27 PM
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That sounds wonderful and very balanced. I don't have the south west potatoes on hand but I do have spicy velveeta from last year's superbowl party that might do the trick.
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Re: Quick Dinner (Chicken Hashbrown Casserole)
Posted:
Oct 24, 2009 10:19 AM
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This sounds great! I have a picky husband that does not like cottage cheese. Could I use ricotta instead? Also, it seems like the chicken is in the oven for a long time. It doesn't dry it out, does it?
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Moderator_Sky
Posts:
1,521
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Re: Quick Dinner (Chicken Hashbrown Casserole)
Posted:
Oct 18, 2009 10:13 PM
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I've never seen a recipe for hashbrown casserole before this week, and now there are suddenly two on the boards and one I made tonight and it was great.
Must be comfort food time! I love Autumn.
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Re: Quick Dinner (Chicken Hashbrown Casserole)
Posted:
Oct 18, 2009 6:40 PM
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sounds great! thanks for sharing!
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Quick Dinner (Chicken Hashbrown Casserole)
Posted:
Oct 18, 2009 3:47 PM
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This was recently made for a PTA meeting by a friend and everyone loved it. My friend was kind enough to share it and we've made it twice at home for dinner since then and there are rarely leftovers. When there are leftovers, they reheat very easily. It's also easy to throw together with leftover items and pantry ingredients!
Southwest Chicken Hashbrown Casserole
3 boneless skinless chicken breasts, cooked and diced
(seasoned with a little salt, pepper, garlic powder and baked at 350 for about 30-40 minutes or until done - OR easy to use leftover chicken!)
1 package Simply Potatoes Southwest seasoned hashbrowns
1/4 cup sour cream
1/2 cup cottage cheese (we used small curd)
1 can cream of mushroom soup
about 1/3 cup or so diced yellow or red onion (whatever's in the fridge)
2/3 to 1 sleeve Ritz crackers, roughly crushed (in a ziploc bag)
1 1/2 to 2 cups of shredded cheddar (more or less to your liking)
1/2 stick butter, cut into small cubes
Mix soup, cottage cheese, sour cream, onion, hashbrowns and chicken in bowl until well blended. Spread into a 9x13 pan. Sprinkle shredded cheddar evenly on top and then sprinkle crushed Ritz crackers evenly on top. (I mixed the cheese and crackers a little before spreading to give a more even topping) Then dot with butter and bake at 350, preheated, uncovered for about 35 to 40 minutes.
*** The southwest seasoned hashbrowns are a little spicy so you could also use the original Simply potatoes brand hashbrowns and maybe just add a little salt, pepper, garlic powder...whatever you like!
Thanks to my friend for providing me with this now frequent meal at our house!
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