Recipe Background
There's something about the Backcountry Casserole that just screams "warm and inviting." Partly that's because this casserole is served hot and fresh from the oven, but it's more than that. It's the warm feeling of happiness when juicy chicken, tender diced potatoes, and melty cheddar cheese come together. It's the crispy-fried onions on top for that satisfying crunch. It's the tangy, creamy filling underneath. Backcountry Casserole delivers all of these things and more; a true example of down-home American country living that's just so tasty!
There's something about the Backcountry Casserole that just screams "warm and inviting." Partly that's because this casserole is served hot and fresh from the oven, but it's more than that. It's the warm feeling of happiness when juicy chicken, tender diced potatoes, and melty cheddar cheese come together. It's the crispy-fried onions on top for that satisfying crunch. It's the tangy, creamy filling underneath. Backcountry Casserole delivers all of these things and more; a true example of down-home American country living that's just so tasty!
Ingredients
- 2 pounds chicken breast boneless and skinless
- 1 tablespoon dried sage
- salt to taste
- black pepper to taste
- 1 (32-ounce) carton chicken broth plus more, optional, to taste
- 1 (10.5-ounce) can cream of chicken soup
- 1 (32-ounce) package frozen diced hash browns thawed
- 1 (8-ounce) block or package cheddar cheese shredded
- 1 cup crispy-fried onions divided
- 1 cup frozen mixed vegetables of your choice
- 1/2 cup butter melted
- 1 (8-ounce) container sour cream
Directions
- Preheat the oven to 400 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a large saucepan, add the chicken breasts, the sage, the salt, and the black pepper.
- Add 1 carton of the chicken broth to the pan, making sure it completely covers the chicken breasts. If it doesn't completely cover the meat, add the extra broth until it does.
- Place the pan over high heat and bring the broth to a boil.
- Reduce the heat to medium-low and allow the chicken breasts to simmer in the broth until they reach an internal temperature of 165 degrees F, about 30-45 minutes.
- Transfer the chicken breasts to a cutting board and allow them to cool slightly.
- Once the chicken breasts are cool enough to handle, use two forks to shred the meat.
- In a large bowl, add the shredded chicken, the cream of chicken soup, 1 cup of the chicken broth from cooking the chicken, the hash browns, the cheddar cheese, 1/2 cup of the crispy-fried onions, the frozen veggies, the melted butter, and the sour cream and stir to combine.
- Transfer the chicken mixture to the prepared baking dish.
- Top the chicken mixture with the remaining crispy-fried onions.
- Cover the baking dish with foil and bake the casserole until the potatoes are cooked through, about 30-45 minutes.
- Remove the foil and continue to bake the casserole until the top is slightly browned, about 5 minutes.
- Serve.
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