Cheesy Chicken Hashbrown Bake

First off, let's start with ingredients;

- 1lb, 4oz of shredded hashbrowns
(I buy mine frozen and thaw in the fridge overnight)
1 can of 98% fat free cream of chicken soup
7 oz diced chicken
(i use bagged tyson chunk white chicken; same aisle as tuna)
4 tbsp light sour cream
1 Microwavable cup of rico's nacho cheese sauce (Found at walmart)
3/4 cup reduced fat Fiesta Blend cheese
dash of onion powder
(Feel free to just add onions; my boyfriend just won't eat them)
Dash of Garlic Powder
Salt & Pepper
Sprinkle of Paprika



Preheat oven to 350 degrees. Simply combine all ingredients in a large bowl except reduced fat cheese. Stir to make sure ingredients are mixed and then transfer into a greased baking dish. I used two medium sized loaf pans. Top with the reduced fat cheese and a sprinkle of paprika for color and bake for about 45 minutes.

Serving size is half of the medium bread loaf pan (pictured Below)
362 calories - 15F/33C/24P

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