Chunky Chicks' Recipes

These yummy potatoes are huge favorite of my family.  When I have bigger family gatherings I learned quickly to make two batches and there are never any leftovers.  I hope your family will love them too.

1 - 2lb. bag of Southern Style Hash Browns (thawed)
1 - 10 3/4 oz.  can of Cream of Chicken Soup (print coupon)
8oz. of Sour Cream
1/2 of a stick of butter (melted)
1 1/2 cups of shredded Colby and Monterey Jack Cheese

Preheat oven to 350 degrees.

Combine hash browns, cream of chicken soup, sour cream, and melted butter in a large bowl and stir well.  Pour in a 9 x 13 baking dish and bake for 25 mins.  Add cheese to the top and bake another 5 minutes.  *If your hash browns are not thawed increase baking time to 60 mins.

I served mine tonight with BBQ chicken and peas.  For those of you who know me, I know you can tell that's my plate because nothing is touching. :)

This is one of my family's favorites. It's inexpensive to make and feeds eight, which is perfect for large families like mine.  Yet, another one of those recipes that I just threw  together one day and everyone liked it. :)



4 cups - Cooked Chicken (boneless/skinless)
16 oz.  - Penne Pasta
14 oz. - Frozen Broccoli Florets
16 oz. - Jar of Alfredo Sauce
1 cup -  Milk
1/8 cup - Parmesan cheese
1/2 stack of Saltine Crackers
1 tsp of Garlic Salt (or more if you like!)

Preheat oven to 350 degrees.

Cook penne pasta and broccoli according to package directions. (I like to cook both of them in one pot.)  Combine cooked pasta, broccoli, chicken, Alfredo sauce and milk in a larger bowl and mix.  After it's mixed evenly distribute mixture in a 9x13 pan. 

Crush your half a stack of crackers and mix in Parmesan cheese and garlic salt.  Sprinkle evenly on top of casserole.

Bake at 350 degrees for 20 minutes.

I like to serve mine with a tossed green salad with Buttermilk Ranch Dressing, of course, and  Baguette with real butter.