BBQ CHICKEN & POTATO BAKE
I made this the other night for dinner and it was gone so fast!
INGREDIENTS ~
32 ounce package of frozen southern-style hash brown potatoes, thawed
½ cup chopped green bell peppers
¼ cup chopped onion
1 tbsp. olive oil
2 cups shredded cheddar cheese, divided
2 cups frozen corn, thawed
3 boneless, skinless chicken breast
¾ cup barbeque sauce
Preheat oven to 400 F. Place the Mold of your choice (at least 2 ½ quart) on perforated baking sheet and set aside. In frying pan sauté bell peppers and onions in olive oil until onions are soft. Chop chicken breast into bite size pieces and add to frying pan. As soon as the chicken is brown on all sides remove pan from heat. In mixing bowl, combine the potatoes, 1 ½ cups cheddar cheese, corn, barbeque sauce and the items in the frying pan and mix well. Pour into your mold and cook for about 40 minutes, top with remaining ½ cup cheese and continue baking for 5 minutes or until cheese is melted.
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