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dutch oven cooking
 

Hashbrown Chicken Casserole Dutch Oven Recipe

Ingredients:
2 lb. frozen hashbrowns
3/4 C. butter
2 C. cornflakes
1 can of chicken - 10 oz.
1 can Campbell's Cream of Chicken soup
1 pint sour cream
1/2 large onion
2 C. cheddar cheese
1 tsp salt
1/4 tsp pepper
Instructions:
(I like to break the chicken apart into smaller shreds with a fork, but chunks are ok)

Chop the onion.
Grate the cheese.
Melt the butter in the dutch oven.
Pour in the cornflakes and saute in butter, then scoop out the cornflakes, leaving remaining butter.

Pour in the hashbrowns and continually stir them until they are defrosted and soft.
Add all ingredients except cornflakes and mix together.
Sprinkle the cornflakes over the top.
Bake covered at about 350 degrees for about 40 minutes.

Serves about 6.

All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.

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Comments:
Oct 05, 2015 - Bob
My wife and I made this recipe yesterday and it was very good.  My wife said it was YUMMY.  Thanks
Jun 28, 2016 - Shannon
Is the pint of sour cream meant as a garnish after the casserole is finished, or are you adding it to the mix while cooking.  This looks delicious and I want to try it.
Jun 28, 2016 - Dutch Oven Dude
@Shannon - Where the recipe says "Add all ingredients except cornflakes" that includes the sour cream.
Jun 28, 2016 - Shannon
Thank you.  I made this tonight with chicken breasts, and it received rave reviews.  This and the apple crisp made for some happy folks!  Thanks again!


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