BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 17 2011
Chicken and Corn Hash-Brown Bake
1 10.75-oz. can reduced-fat and reduced-sodium condensed cream of chicken soup
1 8-oz. carton dairy sour cream
1/2 cup milk
2 tsp. dried dillweed or dried basil, crushed
3/4 tsp. ground black pepper
1 28-oz. pkg. frozen diced hash brown potatoes with onions and peppers, thawed
2 cups chopped smoked or roasted chicken or turkey
2 cups fresh sweet corn kernels, one 10-ounce package frozen whole kernel corn, thawed (2 cups), or one 15.25-ounce can whole kernel corn, drained
1 8-oz. pkg. cream cheese, cut into cubes
1 8-oz. pkg. shredded Colby, cheddar or Swiss cheese (2 cups)
1 cup seasoned croutons, coarsely crushed (optional)
In a very large bowl combine soup, sour cream, milk, dill and pepper. Stir in potatoes, chicken or turkey, corn, cream cheese and 1/2 cup of the Colby cheese. Spoon mixture into a greased 13x9x2-inch baking dish (3-quart rectangular).
Bake, covered, in a 350 degree F oven for 40 minutes. Uncover and stir mixture. Sprinkle with the remaining 1-1/2 cups Colby cheese. Bake, uncovered, about 40 minutes more or until top is golden and potatoes are tender, sprinkling with croutons, if you like, the last 10 minutes of baking. Let stand 10 minutes before serving. Makes 12 servings.