Cheesy/creamy Chicken Casserole
4 cups frozen hash browns, thawed
2 cups sour cream (divided)
1 cup shredded cheddar cheese
1 (2.8 oz.) can French-Fried Onions
2 teaspoons salt
1 teaspoon pepper
4 boneless, skinless chicken breasts, cooked and cut into bit size cubes
1 (26 oz.) can cream of chicken soup
8 oz. frozen corn, thawed
8 oz. frozen green beans, thawed
2 teaspoons ground mustard
1 teaspoon garlic powder
½ teaspoon pepper
1 teaspoon Italian Seasoning
1 cup shredded Colby/Jack cheese
Preheat oven to 375-degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
Combine the hash browns, 1 cup sour cream, cheddar cheese, fried onions, salt and 1 teaspoon pepper in a large bowl. Spread into the bottom of the casserole dish. In another large bowl, combine the chicken, cream of chicken soup, corn, green beans, 1 cup sour cream, mustard, garlic powder, Italian seasoning, and ½ teaspoon pepper.
Spread the chicken mixture over the potato mixture and top with Colby/Jack cheese.
Bake for 45-55 minutes or until casserole is hot and cheese is melted. Remove from oven, let rest 5-10 minutes, and serve.