Ingredients
Scale
- 3 cups frozen hash browns, thawed slightly (about 8 ounces)
- 2–3 cups cooked chicken, diced
- 1/4 cup bacon bits
- 1 cup shredded cheddar cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 12 ounces frozen mixed vegetables, thawed slightly
- 1/8 teaspoon dried thyme
- For the Topping:
- 12–14 Ritz crackers (about half a sleeve), crushed
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine the hash browns, chicken, bacon bits, 1 cup of cheddar cheese, mixed vegetables, cream of chicken soup, milk, and thyme. Stir until well mixed.
- Lightly grease a 7×11-inch (or similar-sized) baking dish. Spread the mixture evenly into the dish.
- In a small bowl, mix the crushed Ritz crackers with 1/2 cup of shredded cheddar cheese. Sprinkle evenly over the casserole.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the casserole is bubbling.
- Let rest for 10–15 minutes before serving. Serve warm and enjoy.
Notes
- You can substitute turkey for chicken for a great way to use leftovers.
- Add extra cheese for a richer flavor.
- For a crispier topping, broil for 2–3 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg