Reviewed: Sep. 28, 2009

This recipe could work with some adjustments. Next time I would use half the hash browns and add in a vegetable. Spinach, broccoli, peppers, something. I didn’t use the butter so maybe that’s why this tasted so bland. Needs garlic powder or cayenne or something to give some flavor.

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mabanero_pepper

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Reviewed: Aug. 2, 2009

I bring breakfast to my Sunday School class once a month, and it was a BIG hit. I agree with other reviews stating that it needed to cook longer. I cooked for 45 min, then added the chips and baked another 12 min. I also used 2 cups of ham (no chicken) and I omitted the butter. It still tasted great. I love bringing home empty dishes!

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KIM7SS

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Reviewed: Jul. 27, 2009

Loved it! I took advice and left off the extra butter but did add the chips, it was a surprisingly nice touch. I made two substitutions: french onion soup mix instead of an onion and turkey bacon instead of ham... fantastic!

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KJohn

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Reviewed: Jul. 14, 2009

I took other's advice and left out the chips - but I imagine it would have been better with a crunchy topping. I cooked meat and onions a bit before adding, sour cream didn't smell right so I used some cream I had. I also took to heart opther comments it needed longer cooking time & I microwaved potatoes a bit before baking. YUM!

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LOUDNOYES

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: May 12, 2009

Love this recipe but NO WAY do you need 2lbs frozen hashbrowns! I used a 1 lb bag of hashbrowns and about 3/4 of the sour cream/soup mixure. The cooking time was way off too. I cooked mine for 1hr and then an additional 15min with the potatoe chips. If its done right, this ones a keeper.

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kimr

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Reviewed: May 2, 2009

Very good

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sahes

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Reviewed: Apr. 26, 2009

Took this to my Bible Study Fellowship this morning and got RAVES! A half dozen ladies asked me for the recipe. I prepared it exactly as the recipe called for. I did use deli roasted chicken where it called for chicken. Also used Bob Evans seasoned hash browns.

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wendyb1

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Reviewed: Apr. 22, 2009

Very Good! I made two breakfast casseroles for a group of people. This one was gone first. I used less drizzle of the butter.

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Laurie

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Reviewed: Mar. 29, 2009

Very good and easy to prepare. I also cooked it for almost an hour (it was filled to the top in my 9x13 pan) and also i used butter & garlic club crackers on top. Yum. my daughters don't like onions & they even liked it. We are still eating leftovers. Thanks for sharing.

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russdarts

Home Town: Manitowoc, Wisconsin, USA

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Reviewed: Feb. 10, 2009

Good basic recipe. Everyone has their own thing. Ours is cheese so I have to add alot more of that also added bacon pieces to the top.

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Tricia

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Reviewed: Oct. 19, 2008

Tried this out on family before taking to work and the reviews were iffy at best. The sour cream takes over the other flavors for us.

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Kelly

Cooking Level: Beginning

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Reviewed: Sep. 29, 2008

Fixed this on labor day weekend when a bunch of friends were spending the night. One of the girls has MS and couldn't eat ham so I doubled the chicken. I liked it alot, but seemed like everyone went for the other casserole I made. Which is why I only gave it three stars. I'm going to make it again as the receipe calls for and I'll probably increase the cheese.

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horselover

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Reviewed: Aug. 15, 2008

I made it for dinner. I didn't have the chicken so I used ALL HAM instead. I also used ALFREDO SAUCE instead of the chicken soup. I also added the SOUR CREAM. I DEFROSTED the POTATOES in the microwave before mixing them into the recipe. (I only used half a bag since there is only 2 of us) I used the OBRIEN potatoes that have onions and PEPPERS already in them. I cut up and cooked a SWEET ONION in a little butter till soft. I added that to the bowl and then cut in a couple of GREEN ONIONS for more flavor and color. I threw in about a cup of leftover CORN kernels too. (I like the added color from the corn and the green onions) Added just two shakes of crushed BLACK PEPPER. I used CHEDDAR & MOZZERELLA cheese. I mixed some into the recipe and then put the rest on the top. I COVERED the dish and baked it for 30 minutes. I then uncovered it and baked it until it started to bubble and turn brown. (about 15 mins.) I melted about 2 Tbls. of butter and mixed in about a cup of CRUSHED RITZ crackers. I then sprinkled the buttered RITZ on top of the casserole...I baked it uncovered a little longer until the crumbs started to turn brown...about 5 minutes. I let it sit about 15 minutes before serving..It was YUMMY and just the right texture! I plan to use all chicken the next time! If I make this for breakfast I would probably try adding in two or three eggs and use sausage for meat. This recipe has ENDLESS possibilities! Thanks for posting it!

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alice

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Reviewed: Jan. 19, 2008

use less sour cream, put cheese on top instead of potato chips. I used crackers. Possibly add onion soup mix to it. Saute onions in advance. Needed to cook longer - at least 15 minutes longer.

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lori

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Reviewed: Jan. 6, 2008

Everyone in my Sunday School not only raved about it but asked for the recipe. My husband picked this recipe and made it himself. But he is a good cook, but still is easy to make. A keeper.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Dec. 7, 2007

This has potential. The biggest change I would make is this needs eggs. Also the onion should be sauteed prior to cooking. Definately some salt and pepper would be a nice addition. I think this can be really good it was very easy too.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Mar. 30, 2007

We loved this recipe. I made it for dinner, and everybody raved about it. My sister-in-law said it was great. I cook for my church and she said I should make it for next Sunday. I did change it a bit. My family does not like sour cream, so I added a can of cream of mushroom and a scant 1/2 cup of milk. Also, my hubby does not eat beef or pork, so I used all chicken. I completely omitted the butter.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Jan. 22, 2007

With a couple of changes, this was a great dish. I used 1 lb of italian sausage (cooked in water to avoid browning/crisping then processed small) and 1 pkg canadian bacon cut into pieces, and 2 c shredded cheese. The 9 x 13 pan was emptied by 6 hungry guests!

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VJD

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Reviewed: Dec. 21, 2006

I really enjoyed this filling and tasty recipe. Makes a wonderful brunch dish. I made it using the hash brown patties crumbled up and worked very well.

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Emeraldiris

Cooking Level: Expert

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Reviewed: Mar. 6, 2006

I liked the taste and it was easy. I didn't like the combination of chicken and ham, next time would use all ham. I didn't think I would like the potato chips but I did.

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MOLSON7

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