• 15
    Minutes
    Prep Time
  • 50
    Minutes
    Cook Time
  • 6
    Servings

Nutritional Information

Per serving (Original): 360 calories, 21g fat (11.5g sat. fat), 95mg cholesterol, 22g carbohydrate, 500mg sodium, 2g total dietary fiber, 22g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Hashbrown Broccoli Bake

INGREDIENTS

  • 1 carton (4.2 oz.) Hungry Jack® Original or Cheesy Hashbrown Potatoes
  • 2 cups frozen broccoli florets, unthawed, or fresh florets in 1-inch pieces
  • 2 cups diced grilled chicken
  • 1/2 cup diced jarred roasted bell pepper, or red bell pepper, diced
  • 1/8 teaspoon black pepper
  • 1 cup half and half
  • 1 cup sour cream
  • 1 cup shredded Swiss cheese (about 3 ounces)

INSTRUCTIONS

  1. Preheat oven to 375°F. Coat a 2-quart casserole dish with butter or cooking spray.
  2. Fill hashbrowns carton to fill line with cold water. Let stand 12 minutes. Drain well in a colander.
  3. Mix hashbrowns, broccoli, chicken, bell pepper and pepper in a large bowl. Spread in prepared dish.
  4. Stir together half and half and sour cream. Pour evenly over hashbrowns. Top with cheese.
  5. Bake covered for 30 minutes. Uncover and continue baking for 15 minutes until top just begins to brown. Let stand 5 minutes before serving.

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