Tuesday, September 1, 2015


So I told you that I was looking for shortcut dinners since school is back in session, and, wow, was this one a winner! If you like potatoes au gratin and chicken, then you'll love this Chicken & Potatoes Au Gratin!  I saved time by using frozen hashbrowns instead of slicing potatoes.  You can really save time if you buy a rotisserie chicken and shredding it or sliced chicken from a salad bar, buy pre-shredded cheese, and buy precooked bacon or get the bacon from a salad bar.  Then all you'd have to do is mix it together and throw it in the oven! Enjoy!

2 1/2 C cooked, shredded chicken
1 1/2 lb bag frozen shredded hashbrowns, completely thawed
8 slices bacon, cooked and crumbled
2 teaspoons garlic powder
3 C heavy cream
1/4 C flour
1/4 C shredded Parmesan cheese
2 C shredded Cheddar cheese
Salt & pepper, to taste

Preheat the oven to 400 degrees.  Put the hashbrowns in a towel and squeeze out as much of the water as you can.  Mix the hashbrowns with the shredded chicken and crumbled bacon, adding in a little salt and pepper to taste.  In a separate bowl, whisk together the cream, flour, garlic powder, and a little salt and pepper to taste.  

Layer half of the potato mixture in a 9 x 13 pan.  Pour half of the cream mixture all over the potato mixture.  Spread half of the Cheddar and the Parmesan over the top.  Repeat with the remaining potato mixture, cream mixture, and the rest of the cheeses over the top.  Cover the pan with foil.  Cook the casserole for about 40 minutes.  Uncover the pan and cook an additional 10 to 15 minutes or until it's bubbling and the cheese is slightly browned.