Ingredients
Scale
- 1.5 lbs Ground Chicken
- 1 (10.75 ounce) can Condensed Cream of Mushroom Soup
- 1 (10.75 ounce) can Condensed Cream of Chicken Soup
- 1 (1 ounce) package Dry Onion Soup Mix
- 1 (32 ounce) package Frozen Diced Hash Brown Potatoes
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Milk
- 1/4 teaspoon Black Pepper
Instructions
- Step 1: Brown the ground chicken in a skillet over medium heat. Drain off any excess grease.
- Step 2: In a large bowl, combine the browned ground chicken, cream of mushroom soup, cream of chicken soup, dry onion soup mix, milk and black pepper. Stir until well combined.
- Step 3: Grease the inside of a crockpot.
- Step 4: Layer half of the frozen hash brown potatoes in the bottom of the crockpot. Pour half of the chicken mixture over the potatoes, and then sprinkle with half the cheddar cheese.
- Step 5: Repeat the layers with the remaining hash browns, chicken mixture, and cheddar cheese.
- Step 6: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender and the casserole is heated through.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or until warmed through.
- Serve with a dollop of sour cream or a sprinkle of chopped green onions for added flavor and freshness.
- For a richer flavor, try browning the hash browns in a skillet with a little butter before adding them to the crockpot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American