Cheesy Chicken and Hash Brown Casserole
Green Beans and Applesauce Cups
Ingredients
- 1½ lb chicken tenderloins, cut into ½-inch pieces
- 1½ Tbsp olive oil
- ½ small onion, finely chopped
- 1 (8-oz) block cream cheese, softened
- 1 (10.5-oz) can cream of chicken soup
- 1 (8-oz) carton sour cream
- 1 cup shredded Cheddar cheese
- 1 (32-oz) pkg diced frozen hash browns, thawed
- 1½ cups coarsely crushed potato chips
Instructions
- Preheat oven to 350°F. Season chicken generously with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and onion; cook 8 minutes or until chicken is done.
- Add cream cheese, stirring until melted. Spoon mixture into a large bowl.
- Stir in soup, sour cream, and cheese. Add potatoes, stirring to blend. Spoon into two small disposable aluminum pans. Wrap, label, and freeze one casserole, without chips on top, for another meal.
- Sprinkle remaining casserole with potato chips. Bake 25 to 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg green beans (or use frozen)
- 1 Tbsp butter
- 2 (4-oz) cups unsweetened applesauce, chilled
Side Dish Instructions
- Microwave green beans according to package directions. Toss with butter; season lightly with salt.
- Serve green beans and an applesauce cup on each plate. Refrigerate remaining green beans.
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