- 1 T. butter
- ½ medium onion, diced
- 2 cloves garlic, minced
- ¼ c. diced sun-dried tomatoes
- 1-2 T. grainy mustard
- ½ tsp salt
- 1 ½ c. alfredo sauce
- 1 lb. cooked chicken, shredded (about 2.5 cups)
- 5 c. frozen hash browns
- 1 c. shredded cheddar cheese
Preheat the oven to 400°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
In a nonstick skillet, melt the butter and sauté the onion and garlic until fragrant, about 5-8 minutes. Add the diced sun-dried tomatoes, mustard, and salt; sauté an additional minute.
Add the alfredo sauce, cooked chicken, and frozen hashbrowns; stir to thoroughly combine. Spread evenly in the prepared baking dish. Sprinkle the top with the shredded cheese.
Bake in the preheated oven for 35-40 minutes or until the potatoes are fully cooked through and the cheese is melted and bubbly.
- Yields: 6-8 servings
- Preparation Time: 50 minutes
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