Description
A hearty and protein-packed chicken hashbrown casserole that’s perfect for a satisfying breakfast or dinner. This dish combines tender chicken, crispy hashbrowns, and a creamy cheese sauce for a delicious, comforting meal.
Ingredients
4 cups cooked chicken breast, shredded
4 cups frozen hashbrowns, thawed
1 cup low-fat cottage cheese
1 cup plain Greek yogurt
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish with olive oil.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine the shredded chicken, thawed hashbrowns, cooked onion and garlic, cottage cheese, Greek yogurt, chicken broth, eggs, salt, black pepper, smoked paprika, and half of the shredded cheddar and mozzarella cheeses. Mix well until fully combined.
Transfer the mixture into the prepared casserole dish and spread evenly.
Sprinkle the remaining cheddar and mozzarella cheeses evenly over the top of the casserole.
Bake in the preheated oven for 40-45 minutes, or until the casserole is set and the top is golden brown.
Remove from oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes