Country-Style Casserole
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.
Ingredients
- 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
Reviews
Let me tell you how we fixed this recipe to make it the BEST casserole ever! I originally got this recipe out of one of the Taste of Home hardback cookbooks when all 5 of my kids were at home. The first time I made it I didn't have some of the ingredients, so I improvised and it was actually better than when I finally followed the recipe exactly! We used cooked chicken (whatever I happen to have), pre-cook fresh carrots until they are ready to eat but NOT soft, I use pre-baked tater tots (they are at the almost done point) and I put them in a single layer on the top. I have never served this when everyone didn't LOVE it!! Even my picky eldest, who won't eat sauces or condiments, love this casserole. It is more work serving it this way, but you will not regret it.
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.
Forget the carrots. They over power the dish and get mushy.
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Simple and tasty dinner.
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!!!
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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