Casseroles, Poultry

Country Chicken Casserole

  • 3 cups Hash Browns, frozen
  • 1 (6oz) cans French's French Fried Onions
  • 6 slices Cheese, American
  • 4 Chicken breasts, cut in strips
  • 1 (10-3/4 oz) cans Cream of chicken soup
  • 3/4 cups Milk
  • 1 (15 oz) cans Corn

    • Preheat oven to 375°.

    Stir hashbrowns and 1/2 the onions together in a 9x13 pan, then lay cheese slices on top and layer chicken over cheese.

    In a small bowl, mix soup and milk together and pour overchicken.

    Bake for 30-35 minutes or until chicken is cooked.

    Pour corn onto chicken, stir to combine all ingredients, bake for additional 20 minutes.

    Sprinkle remaining onions over all and bake another 5 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

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