Alfredo Chicken Hash Brown Casserole

  • 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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