Sometimes you have to multitask. When one of those days rolls around, the kind where there seems to be too many irons in the fire—and a few fires to put out—I’ll turn to this casserole. I can snatch chicken and hash browns from the freezer and whip this up in no time flat.
Makes 6 servings
ONE 2-POUND PACKAGE FROZEN DICED HASH BROWN POTATOES, THAWED
1 CUP DICED ONION
TWO 10.75-OUNCE CANS CONDENSED CREAM OF CHICKEN SOUP
8 TABLESPOONS (1 STICK) BUTTER, MELTED
1½ CUPS GRATED CHEDDAR CHEESE
3 CUPS DICED COOKED CHICKEN
1 TEASPOON SALT
½ TEASPOON FRESHLY GROUND BLACK PEPPER
1 TABLESPOON CHOPPED FRESH PARSLEY
1. Preheat the oven to 350˚F.
2. Combine the ingredients in a large bowl, mix well, and spread the mixture evenly in a greased 9 x 13-inch baking dish. Bake until golden brown, about 1 hour.