This casserole is for breakfast. Wait! No. It’s for dinner. Wait! No. Brunch. Actually, it’s for anytime! This casserole won’t answer the age-old question of which came first, but it does put chicken and egg and hashbrown in one delicious casserole… which is pretty special, actually.
It all starts with a diced onion. You’ll want it diced up fairly fine, and put into a casserole dish or a 9×13 pan.
Mix it with a bag of frozen corn, as well as a pound of cooked, shredded chicken.
Finally, throw in a 2 pound bag of southern-style hashbrowns. Make sure it’s all mixed together well (which is a little more difficult, depending on the size of your baking dish).
Beat a dozen eggs and pour them over the casserole.
It’ll look a little something like this when it goes into the oven.
The thing I love about this recipe is that it’s so easy– it seriously takes no time at all to put it together, so all you have to do is throw it in the oven and bake it. That’s what makes it perfect for dinnertime on a weeknight. Put it together, help the kids with homework while it’s in the oven, and pull it out to serve after that. It’s also great for Christmas morning– throw it in the oven, and it’ll cook while everyone is showering and getting dressed for the day.
It’s the perfect recipe that fits any meal of the day, any season of the year, so it’s versatile and I know you’ll get a ton of use out of it. You’ll definitely want to serve with a little salt and pepper, but otherwise, it’s just right fresh out of the oven.
- 1 onion, diced
- 1 bag frozen corn
- 1 lb chicken, cooked and shredded
- 1 (2 lb) package southern style hashbrowns
- 12 eggs, beaten
- Salt and pepper to taste
- Combine onion, corn, chicken, and hashbrowns in a casserole dish or 9x13 pan.
- Pour eggs over the mixture.
- Bake at 425 for 1 hour or until cooked through and no longer "jiggly."
- Serve warm with salt and pepper as needed.
Which meal would you serve this for? Let me know in the comments below!
This looks great. I could see me serving it all the time.