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Composition for Crispy Chicken Hashbrown Bake:
- Make ready 5-6 of boneless skinless chicken thighs
- Need 1 (28 oz) - bag O'Brien style Hashbrowns - thawed
- Provide 2 (10.5 oz) of cans cream of chicken soup
- Get 1 cup sour cream
- Need 1/4 cup mayonnaise
- Give 1/2 tsp - onion powder
- Prepare 1/2 tsp - garlic powder
- Prepare 1 pinch for cayenne (about 1/8 tsp)
- Prepare to taste for Salt and pepper
- Make ready ~For the topping
- Give 1 cup - crushed cornflakes
- Make ready 1/4 cup - grated parmesan
- Take 2 tbs for unsalted butter - melted
Crispy Chicken Hashbrown Bake instructions:
- 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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