This cheesy casserole is comfort food at its easiest
- Carbohydrate 2.54291250000365 g
- Cholesterol 238.403125013081 mg
- Fat 77.1246812549349 g
- Fiber 0 g
- Protein 49.4225937500517 g
- Saturated Fat 49.0499950031253 g
- Serving Size 1 1 recipe (212g)
- Sodium 1311.30000003505 mg
- Sugar 2.54291250000365 g
- Trans Fat 4.20126625034548 g
- Calories 900 calories
Step-by-step
- Preheat oven to 350 degrees F. Lightly grease a 3 quart casserole dish with non-stick spray and set aside.
- In a large bowl combine the condensed soup and sour cream, whisk until smooth. Add in the cheese, hash brown potatoes and chicken. Stir until combine. Pour the mixture into the prepared casserole dish.
- Combine the crushed croutons with the melted butter and sprinkle over the top of the casserole. Bake, uncovered, for 40 to 50 minutes or until heated through and center is bubbly. Garnish with fresh thyme. Enjoy!
Standard potato gratins rely on thinly sliced tubers layered with heavy cream, but this variation bypasses raw starch entirely by utilizing thawed frozen hash browns. Whisking condensed cream soup with sour cream creates a stable emulsion that resists curdling when heated to 350 degrees F.
- Thaw frozen hash browns completely and press them in a clean kitchen towel to remove excess moisture; skipping this step leads to a watery center that will not thicken during the 40 to 50 minute bake time.
- Scaling this formulation up requires a wider three-quart dish rather than deepening the layer, because extra depth traps steam and prevents the crushed crouton topping from crisping properly.
- Coating the crushed croutons evenly in melted butter ensures the fat conducts heat efficiently across the surface without scorching before the interior reaches a bubbling state.
Proper moisture control remains the sole defense against a soggy casserole. Monitor the bubbling edges closely during the final ten minutes of baking to gauge internal heat accurately.
