Name: Chicken and Corn Hash-Brown Bake
Prep time: 25 min
Total time: 1 h 55 min
Ingredients: 1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup; 1 8 ounce carton dairy sour cream; ½ cup milk; 2 teaspoons dried dillweed or dried basil, crushed; ¾ teaspoon ground black pepper; 1 28 ounce package frozen diced hash brown potatoes with onions and peppers, thawed; 2 cups chopped smoked or roasted chicken or turkey; 2 cups fresh sweet corn kernels, one 10-ounce package frozen whole kernel corn, thawed (2 cups), or one 15.25-ounce can whole kernel corn, drained; 1 8 ounce package cream cheese, cut into cubes; 1 8 ounce package shredded Colby, cheddar or Swiss cheese (2 cups); 1 cup seasoned croutons, coarsely crushed (optional)

Bake, covered, in a 350 degree F oven for 40 minutes. Uncover and stir mixture. Sprinkle with the remaining 1-1/2 cups Colby cheese. Bake, uncovered, about 40 minutes more or until top is golden and potatoes are tender, sprinkling with croutons, if you like, the last 10 minutes of baking. Let stand 10 minutes before serving. Makes 12 servings.

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Chicken and Corn Hash-Brown Bake

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