Hashbrownschickensoup Recipes

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

HASH BROWNS CHICKEN SOUP

Steps:

• Mix together soups and water; heat until very hot.
• Drop hash browns into hot soup to cook potatoes and thicken soup.
• Add cooked chicken and seasonings and heat through.

HASH BROWN CHICKEN CASSEROLE

Steps:

• Heat the oven to 400 degrees. Place potatoes in 9 by 13 baking dish. In a large bowl, mix together the remaining ingredients, except the crumbs. Pour the soup and vegetable mixture over the potatoes. Sprinkle the crumbs on top. Bake for 1 hour or until the top is golden brown.

HASH BROWNS

Steps:

• In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

CHICKEN SOUP HASHBROWNS

Steps:

• Separate the the broth from the vegetables & chicken.
• heat up the broth until boiling.
• pour broth into the hash brown carton to soak for about 12 minutes (drain if necessary).
• Use spray pam on the heated pan and cook your hasbrowns for about a minute or two till the juices start to dry up.
• Place the vegetables and chicken in the pan with the hasbrowns and stir around and let cook to desired cripsness. I tend to love my hashbrowns very crispy.
• Serve with a optional sour cream and cheese on top, couple of eggs and toast. Enjoy. It's good.

HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
• Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
• Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

HASH BROWNS CHICKEN

Steps:

• Heat a large skillet on medium high heat and add oil to your pan.
• Sprinkle salt and pepper evenly on all chicken breasts. Spread 1 tsp of mustard on each chicken breast.
• Next mix your hashbrowns with the garlic salt.
• Top each breast mustard side up with hashbrowns and press down to make sure the hashbrowns stay on the chicken breasts.
• Add each chicken breast hashbrown side down to your hot pan. Cook for 5 minutes without touching the chicken. As soon as you see the sides of the hashbrowns turning a golden color carefully flip the chicken breasts over. Continue to cook for an additional 3 minutes.
• Turn your heat down to low, cover and cook the chicken for 10 minutes or until the chicken is fully cooked and no longer pink.
• Enjoy!