This is a husband-approved casserole. It converts the taste of loaded baked potatoes to a complete meal. We use dehydrated hash browns, and measure the 4 cups after rehydrating.
2 chicken breasts
1t olive oil
1T Ranch Seasoning
1/4 c bacon bits/4 strips bacon
4 c hash browns
1/4 c butter
1/4 c ranch dressing
2 c shredded Colby Jack cheese, split
2 green onions, chopped
Sour cream, to taste
Directions:
1. Heat oven to 400 F
2. Lightly cover chicken with olive oil and ranch seasonings
3. In 9x13 pan, bake chicken until it reaches an internal temperature of 180, cut into bite-sized pieces. If not using bacon bits, cook bacon using preferred method until crispy, then dice into small pieces.
4. Meanwhile, melt butter and combine with ranch dressing, hash browns, and 1.5 cups of cheese.
5. Spread chicken evenly in pan. Cover with hash brown mixture and bake 25 minutes until golden brown.
6. Cover with bacon, green onions, and remaining 1/2 cup of cheese. Bake 3-5 minutes until cheese is melted.
7. Serve with sour cream dolloped on top.
This was modified from http://tamaraleighauthor.wordpress.com/2012/12/08/loaded-buffalo-chicken-hashbrown-casserole
