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Country-Style Casserole Recipe

Country-Style Casserole Recipe

This creamy chicken dish, which uses convenient frozen hash browns, pairs tangy mustard with a hint of honey. "Even my little sister, who is a picky eater, comes back for seconds," reports Katie Shea of Brigham City, Utah.
TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD:8 servings


  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • 1/2 cup milk
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 4 cups cubed fully cooked ham or cubed cooked chicken
  • 1 package (26 ounces) frozen shredded hash brown potatoes
  • 3 cups frozen sliced carrots, optional


  • 1. In a large bowl, combine the first five ingredients. Stir in the ham, hash browns and carrots if desired. Transfer to a greased 13-in. x 9-in. baking dish.
  • 2. Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 8 servings.

Nutritional Facts

1 each: 429 calories, 25g fat (5g saturated fat), 75mg cholesterol, 576mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 24g protein.

Reviews for Country-Style Casserole

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Akhnatenwv User ID: 7374130 203524
Reviewed Oct. 16, 2013

"We first made this as is and loved it, we then decided to make it again and we used fresh instead of the frozen stuff. Let me tell you the taste will knock your socks off. We all liked this dish very much and we have made it several time already, both for us and for friends."

bjsilve0 User ID: 172187 92152
Reviewed Oct. 2, 2013

"Forget the carrots. They over power the dish and get mushy."

hungryhubby User ID: 5546441 74869
Reviewed Oct. 30, 2010

"Simple and tasty dinner."

devilgrrl User ID: 5356323 38545
Reviewed Oct. 24, 2010

"I didn't think this would taste as good as it sounds or looks, but it is amazing!!! I used fully cooked seasoned cubed chicken instead of ham. Delicious!!!"

Isolda User ID: 2915263 51872
Reviewed Nov. 27, 2009

"My husband loves this dish! He requests it at least once a month. I cook fresh carrots because we like them a bit firmer than the canned ones."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.