Chicken Soup Hashbrowns Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

Steps:

• Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crumble pork sausage into a large skillet over medium-high heat; cook and stir until no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Return skillet to heat; add cream of chicken soup, French onion dip, green bell pepper, red bell pepper, and onion. Fold hash brown potatoes and 1 cup Cheddar cheese into the mixture; bring to a simmer.
• Transfer sausage mixture to a 9x11-inch casserole dish; top with 1 cup Cheddar cheese. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil and continue baking until beginning to brown around the edges, about 15 minutes more.

Steps:

• Preheat oven to 350°. Spread potatoes in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms. , Sprinkle with paprika and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Steps:

• In a 6-qt. stockpot, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender., Mash potatoes and vegetables to desired consistency. Stir in condensed soup and milk until blended. Add ham, parsley and garlic salt; heat through. Sprinkle servings with bacon.

Steps:

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender., Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

Steps:

• Heat a large skillet on medium high heat and add oil to your pan.
• Sprinkle salt and pepper evenly on all chicken breasts. Spread 1 tsp of mustard on each chicken breast.
• Next mix your hashbrowns with the garlic salt.
• Top each breast mustard side up with hashbrowns and press down to make sure the hashbrowns stay on the chicken breasts.
• Add each chicken breast hashbrown side down to your hot pan. Cook for 5 minutes without touching the chicken. As soon as you see the sides of the hashbrowns turning a golden color carefully flip the chicken breasts over. Continue to cook for an additional 3 minutes.
• Turn your heat down to low, cover and cook the chicken for 10 minutes or until the chicken is fully cooked and no longer pink.
• Enjoy!

Steps:

• Separate the the broth from the vegetables & chicken.
• heat up the broth until boiling.
• pour broth into the hash brown carton to soak for about 12 minutes (drain if necessary).
• Use spray pam on the heated pan and cook your hasbrowns for about a minute or two till the juices start to dry up.
• Place the vegetables and chicken in the pan with the hasbrowns and stir around and let cook to desired cripsness. I tend to love my hashbrowns very crispy.
• Serve with a optional sour cream and cheese on top, couple of eggs and toast. Enjoy. It's good.

Steps:

• Mix together soups and water; heat until very hot.
• Drop hash browns into hot soup to cook potatoes and thicken soup.
• Add cooked chicken and seasonings and heat through.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
• Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
• Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.

Steps:

• Heat oven to 350°F
• Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
• Tip: *An 11x7-inch rectangular or 8-inch square baking dish can be used.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
• Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
• Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

Steps:

• Thaw hash browns overnight in refrigerator.
• Layer in an ungreased 13x9 inch baking dish.
• Sprinkle with salt and pepper.
• Place chicken and mushrooms over hash browns.
• Stir together sour cream, broth, soup, bouillon, onion, and garlic; pour over chicken and mushrooms.
• Sprinkle with paprika.
• Bake, uncovered at 350 degrees for 50-60 minutes or until heated through.