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Cheesy Potato and Chicken Bake

Kraft Memeber Recipe
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Makes: 5 servings Total Time: 1 hr 15 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 large package hash brown patties
  • 16 oz. Kraft Shredded Cheddar Cheese
  • 8 oz. Kraft Shredded Mozzarella Cheese
  • 16 oz. Breakstone's Sour Cream
  • 1 can chicken breast, drained
  • 1 cup chopped broccoli- fresh or frozen
  • 1/4 cup chopped onion
  • 1 1/4 cups milk
  • 1 can cream of celery soup
  • 1 tsp. paprika
make it
Using a greased large oblong or square baking dish, layer bottom with 1/2 of hash brown patties. Top with 1/2 cheddar cheese and mozzarella cheese. Add 1 tablespoon of sour cream on top of each hash brown. Evenly top with chicken, broccoli and onion. Layer remaining hash browns. Top with remaining cheese and add 1 tablespoon of sour cream on each hash brown.

Mix: milk and cream of celery soup. Pour evenly over potatoes. Do not let it cover the potatoes completely (almost covers). Sprinkle with paprika.

Bake at 350°F for 45 minutes, longer if you desire the top to be extra crispy.
This dish can also be a side dish- omitting the chicken and broccoli.

You can also replace the chicken with chopped ham.

Canned chicken saves time but fresh chicken is best.

Summer tip: Layer in a crock-pot, cook on low for 2 1/2 - 3 hours to keep your kitchen cool!
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