Switch up the flavors in this Chicken and Bacon Hash Brown Casserole by substituting taco seasoning and Monterey Jack cheese with peppers for Cheddar cheese and ranch dressing mix.
- 2 cups shredded sharp Cheddar cheese, divided
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- ¼ cup butter, melted
- 1 (1-ounce) package ranch dressing mix
- 1 (30-ounce) package frozen hash brown potatoes, thawed
- 2 cups chopped cooked chicken
- 8 slices bacon, chopped and cooked
- Garnish: sliced green onion
- Preheat oven to 350°. Spray a 1½-quart baking dish with nonstick cooking spray.
- In a large bowl, stir together 1 cup Cheddar and next 4 ingredients until well combined; stir in hash browns, chicken, and two-thirds of bacon. Spoon mixture into prepared pan.
- Bake for 30 minutes. Sprinkle with remaining 1 cup cheese and remaining bacon; bake 20 minutes more or until golden brown and bubbly. Garnish with green onion, if desired.
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