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The ingredients needed to cook Crispy Chicken Hashbrown Bake:
- Get 5-6 boneless skinless chicken thighs
- Get 1 (28 oz) bag O'Brien style Hashbrowns - thawed
- Prepare 2 (10.5 oz) cans cream of chicken soup
- Provide 1 cup sour cream
- Get 1/4 cup mayonnaise
- You need 1/2 tsp onion powder
- Get 1/2 tsp garlic powder
- You need 1 pinch cayenne (about 1/8 tsp)
- Use to taste Salt and pepper
- Prepare ~For the topping
- Provide 1 cup crushed cornflakes
- Use 1/4 cup grated parmesan
- Take 2 tbs unsalted butter - melted
Steps to make Crispy Chicken Hashbrown Bake:
- Preheat oven to 425°F. Lightly spray a 2 quart baking dish with cooking spray. Set aside.
- In a large bowl combine soup, sour cream, mayonnaise and seasoning until well blended. Gently fold in hashbrowns.
- Transfer mixture to prepared baking dish and spread out evenly. Arrange raw chicken on top, season lightly with salt and pepper. In a small bowl combine butter, cornflakes, and parmesan. Sprinkle evenly over the top of casserole.
- Cover loosely with foil and bake 35 minutes. Remove foil and bake uncovered 20-25 minutes more or until chicken is fully cooked and top is gilden and crispy. Let rest 5-10 minutes before serving. Enjoy!
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