Cream Cheese Chicken Casserole
Prep
Time 30 minutes
Cook
Time 30 minutes
Total Time 1 hour
Ingredients
·
12 oz bag of frozen
hash browns, thawed
·
2-3 cups cooked chicken breast cooked, chopped
·
4 tablespoons butter
·
1/2 cup chopped celery
·
1 cup chopped onion
·
2 cups chopped carrots
·
1 teaspoon salt
·
1 teaspoon pepper
·
1 teaspoon poultry seasoning
·
1 teaspoon dried tarragon
·
1/4 cup flour
·
8 oz cream cheese cut into cubes
·
21/2 cups milk I use 2 cups milk, 1/2 cup 1/2 and 1/2
·
2 cups chicken broth
·
few dashes of hot sauce Tabasco
·
2 cups grated cheese cheddar or Colby Jack
Instructions
1.
Pre heat oven to 350
degrees and place rack in center of oven.
2.
Grease a 9x13 or 4
quart casserole pan.
3.
Place the grated
potatoes into the pan. The amount of potatoes should equal about 6-7cups.
4.
Sprinkle the chicken
over the grated potatoes in the pan, set aside.
5.
Melt the butter in a
large saucepan. Add the chopped celery, onions and carrots. Cook over medium
high heat for about 4-5 minutes or until the vegetables are tender.
6.
Add the salt, pepper,
poultry seasoning and dried tarragon leaves. Sprinkle with flour and mix well
until flour disappears into the butter and vegetable mixture. Reduce heat to
medium and cook for about 1-2 minutes.
7.
Add cream cheese to
pan. Mix until cream cheese melts.
8.
Add milk, a cup at a
time, waiting for sauce to thicken a bit after each addition. Use a large whisk
to stir the sauce and smooth out any clumps of flour.
9.
When mixture is
thickened and bubbly, add chicken broth a cup at a time. Cook for an additional
few minutes. Taste sauce and add salt and pepper if additional flavor is needed.
Add a few drops of hot sauce.
10.
Pour the sauce over
the potatoes and chicken in the casserole pan and top with grated cheese.
11.
Bake for 30 minutes,
uncovered.
https://abountifulkitchen.com/cream-cheese-chicken-casserole/
