Leftover Shredded Chicken? What Shall I Make?!

Last week I made the Whole Chicken in a Crockpot again (I make it once a month) and so I had a giant bag of shredded chicken. What to make? What to make? 

In these situations I hit Pinterest or my recipe vault and see what I can dig up - this time I found Cheesy Hashbrown Potato Casserole from Six Sisters! I was planning on making this as a side dish and then thought - well hey - why not just throw the chicken in with it? 

I went with the "cream of XX" soup version (they provide two options in case you don't like cream soups) and then just threw in a couple cups of shredded chicken. The ingredients are very simple: bag of hashbrowns, cream of mushroom/chicken soup, sour cream, cheddar cheese, butter, onion and cornflakes. We didn't have any cornflakes - so I used saltine crackers instead - just need something crunchy on top.

I made a little less than the recipe calls for (used 1 can of soup, 1 cup sour cream) because I only have an 8x8 dish. No need for a 9x13 pan for 2 people! 

This was really good - it's not pretty at all - there's no way to even attempt beautifying it - but it's tasty! Larry liked it a lot and even asked if there was enough leftover for him to take to work. I don't always have a bag of hashbrowns in the fridge/freezer - but this is a quick to put together recipe that tastes great! 

Cheesy Chicken Hashbrown Casserole
Adapted from SixSistersStuff.com


2 cups rotisserie chicken (Whole Chicken in a Crock Pot)
24 oz bag shredded hashbrowns
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/4 cup onion, diced

1 cup crushed butter crackers (ritz) or corn flakes
2 T butter, melted


1. Spray 8x8 baking dish with cooking spray
2. Fold together chicken, hash browns, soup, sour cream, cheese, 1/2 cup melted butter and onions in a bowl
3. Spread into baking dish
4. Top with crushed crunchy
5. Drizzle with 2 T melted butter
6. Bake at 350 degrees for 30 minutes

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