chicken pot pie casserole, with a hash brown crust replacing the pie crust, is a slightly less-rich version of the classic comfort food.”
3 cups frozen shredded hash browns
salt and ground black pepper to taste
1 (16 ounce) package frozen mixed
1 (10.75 ounce) can cream of mushroom
1 cup chopped cooked chicken
1/2 cup bread crumbs
2 tablespoons butter, melted
||Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
||Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.
||Bake in the preheated oven until crust is lightly browned, about 15 minutes.
||Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
||Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.
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