Tag: hashbrown

Cooking

Hashbrown Chicken Casserole

Barefoot Faith Journey

Hashbrown Chicken Casserole

Hashbrown Chicken Casserole

As I went through my freezer, fridge, and pantry, I came up with this dish. At the end of this post, I will put what I will do differently the next time I make it. It made a 13×9 dish so that we would have leftovers. Next time, I will put it in a smaller glass dish and then an aluminum pan. From there, I will cover it well and freeze the extra. That way, I will stock up my freezer. By making a big batch and freezing half, over time, you will have enough to feed your family for at least a week. In my case, I usually do this once a month, so I can go a whole month using the food that I cooked. Cook, eat once (leftovers), and freeze the other. You will not regret it.

Ingredients

Chicken (I had frozen Tyson grilled chicken. You can use canned chicken, cook a whole chicken, or buy a rotisserie chicken or chicken breasts. I sound like the guy off of Forrest Gump describing the different types of shrimp.)

Bacon (bits or fry and crumble)

Seasoning

Garlic butter (I used leftover Papa John’s garlic butter)

Minced garlic

Onion, chopped

Portobello mushrooms, chopped

Two c. sour cream

One can of corn, drained

1/3 c. milk

Bread crumbs

Cheddar

Hashbrowns (I bought the cubed southern hashbrowns that have chopped-up peppers)

Directions

Preheat your oven to 400. Grease a 13×9 dish and place your hashbrowns. I sprinkled the top with seasoning and mixed that up to get it all coated. Future me will add the seasoning and then a packet of ranch mix. On top of that, I added my garlic butter. Future me will make a garlic-infused compound butter to put a few pats on top. Oh, Ghee would be good too! I do love me some Ghee.

I cut up my chicken strips in a large bowl and added all the ingredients (including more seasoning and a packet of ranch) except the bread crumbs and a handful of cheddar. I did, however, mix some cheddar in with the chicken. Once that is all mixed, spoon over the top of the potatoes.

I then sprinkled some Italian Bread crumbs (any will do Panko would be good) and used the rest of my cheddar. Cover it will aluminum foil and bake it for about 30 minutes with the foil on tightly. Take the foil off and let it cook for another 10 minutes.

I served it with leftover hotdog buns that I buttered and put garlic on. We are living the dream over here!

What I Will Do Differently

Next time, I will add bigger chunks of chopped peppers. Also, I will probably add a couple of packets of dry Ranch seasoning. The verdict is out on the corn. I liked the sweet pop of flavor, but it was also weird. That’s a mental thing for me. I will probably fry bacon the next time. This time I used bacon bits. Also, I will probably heat my chicken with some bacon grease for added flavor. Oh, chopped spinach would have been great in this!

 

 

Cooking

Pork Chop Hashbrown Casserole

Barefoot Faith Journey

Pork Chop Hashbrown Casserole

Here is my Pork Chop Hashbrown Casserole. We do not buy chops often unless they are on sale. So, luckily these were, so I shuffled through what I had on hand. From there, I add what I have and see what I come up with for this recipe. I’ve come up with the Pork Chop Hashbrown Casserole for this recipe. Add that to the fact that I love one-pot meals, and this was the outcome.

Pork-Chop Hashbrown Casserole

8 Pork Chops

1 can cream mushroom

Seasoning

8 oz. sour cream

Cheddar

1 bag hashbrown (I shredded up 8 potatoes because that is what I had).

You can add sauteed peppers, onions, mushrooms, and zucchini.

How You Go About Making It

Preheat the oven to 350. Grease a 13×9 pan.

In a large bowl, place hashbrowns, sour cream, cream of mushroom soup, and seasoning. This is also where you could stir in your sauteed vegetables if you choose to add them in. Stir this all together. Remember, start seasoning small. If you do too much, you can’t take it back out. If you add too little, you can always throw a dash back into the dish if you need to! Stir this all together well and place it in the greased 13×9 dish.

Once it is in the dish, spread the cheddar cheese on top. Next, work on your 8 chops. What I do for them is use a meat tenderizer on them to help loosen up the meat. Season it on both sides. When that is done, lay the chops over the hashbrown/veggie/cheese mixture.

Cover and bake for 45 minutes. Once that time is up, get the foil off and then bake again until the cheese is nice and gooey. Please be sure to check the temp of the meat. No one wants to eat undercooked pork!

Tidbits

Enjoy :). You can use bone-in chops or boneless chops. You might notice in my recipes that I do not have exact measurements, as you will see above, “seasoning” with no XXX teaspoons. I don’t do this to irritate people. Honestly, I don’t measure things.

As a rule of thumb, the season is on the lighter side. You can always add more, but you can’t take the salt/pepper/garlic out of something. I have cooked for so long that I only use exact measurements when I bake. That is a “have to” type thing.