This is a HUGE family favorite around here! The best part for me is that it is easy to make. I combined to recipes to come up with this one to help with the ease of making it and to make it go further in our family.
You can spice it up more by garnishing with lots of different things. We’ve garnished ours with beans, enchilada sauce, sour cream, salsa, cheese, onions and tomatoes. Really your options are open because it’s a versatile meal, but the kids seem to keep it plain which makes it pleasing to the entire family!!
Chicken Bacon Hashbrown Bake (Allergen Free)
- 1 Bag of GF Hashbrowns
- 1.5 lbs Chicken, cubed
- 6 slices GF Bacon, cut
- Garlic Salt
- Optional: Chopped Green Chile
Heat oven to 425 degrees. Line a cookie sheet with foil and spray with light olive oil. Spread Hashbrowns over the foil and sprinkle with garlic salt and pepper. Cook for 30 min, fluffing with a fork after 15min. Meanwhile cook chicken in pan, drain excess water off. Add bacon to the chicken, sprinkle with salt and cook until bacon is done. (Add chopped green chile and cook for 4 min if desired.) Remove Hashbrowns from oven, add to chicken and bacon. Serve hot. Can be garnished with cheese, sour cream, or hot sauce if able/desired.
Yields: 6 Servings
Time: 10 Min Prep, 20 Cooking (Meanwhile 30 min baking)