Chicken funeral potatoes
Utah’s famous cheesy hash brown casserole, made into a full dinner with chicken and a buttery, crunchy topping.
- 65 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.43 a serving
- 590 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- ¼ cup butter, divided
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar, divided
- 1 lb 4 oz frozen shredded hash browns, thawed
- 2 cans canned chicken breast, drained
- 1 cup butter crackers, crushed
From your pantry
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Each serving has about 590 calories, 35 g protein, 31 g carbs and 37 g fat, and costs about $2.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No sour cream? Plain Greek yogurt works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F. the butter in a small over low heat.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Low heat
the soup, sour cream, 2 tablespoons of the butter, onion powder, salt, pepper and 1½ cups of the cheddar together in a large bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Add the hash browns and chicken and until everything is coated.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Thaw the hash browns overnight in the fridge. If they’re still icy, microwave them on the defrost setting for 2 to 3 minutes, then pat them dry with a towel.Spread it in a 9-by-13-inch baking dish and scatter the remaining cheddar over the top.
the crushed crackers into the remaining butter and sprinkle them over the cheese.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
45 to 50 minutes, until on top and bubbling at the edges.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 47 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Let it sit 5 minutes before serving.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
