MONTEREY CHICKEN CASSEROLE

Holy schmoly. I found what I will forever and ever do with my shredded chicken from now until eternity and its this…  MONTEREY CHICKEN CASSEROLE! Don’t let it’s simplicity fool you, its jam packed full of flavor and I highly suggest doubling the batch.

Monterey Chicken Casserole

  The Monterey Chicken Casserole is the perfect “fridge dump” , you literally just toss everything into the casserole dish, bake it, and then consume it!  I love making this for friends and family because it’s so easy and they will think you are the absolute best cook ever!  We don’t do much dairy, but let me tell you, if you and dairy are bffs, or even just acquaintances, this recipe is absolutely splendid with cheese sprinkled all over the top of it.  

If you happen to have leftovers, I personally enjoy it topped with a fried or poached egg. It’s also good mixed with some spinach or kale…like a salad! You can use frozen hashbrowns, or fresh grated potatoes.  I prefer yukon gold potatoes if you are shredding yourself. 

When it comes to shredded chicken, there are a few options.  You can do pre packaged shredded chicken, shred it yourself (just throw into your instant pot, or steam for 15 min, then shred with a fork) or you can get a rotisserie chicken and use that!  All the options for you.  You are so very very welcome!

Monterey Chicken Casserole

  

MONTEREY BAKED CHICKEN

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4-6

Ingredients

  • 4 cups shredded chicken
  • 1 packaage of frozen hashbrowns
  • 1 can roasted diced tomatoes, drained
  • 1 can diced green chilis
  • 1 cup BBQ sauce
  • 3 slices bacon, chopped
  • Cilantro for garnish
  • OPTIONAL: shredded cheese

Instructions

  1. Preheat oven to 350°.
  2. Cook and shred chicken or use pre shredded chicken.
  3. Grease a casserole dish and dump the hashbrowns onto the bottom. Spread evenly.
  4. Add the shredded chicken, making sure its covering all of the hashbrowns.
  5. Next, take the chilis and diced tomatoes and pour over the top of the chicken.
  6. Lastly, pour the bbq sauce over it and add the chopped bacon. No need to cook the bacon, it will cook in the oven! If using cheese, sprinkle over the top
  7. Place in oven and cook for 25 minutes.
  8. Remove and garnish with fresh cilantro

  This Monterey Chicken Casserole really doesn’t need any seasoning, except maybe a pinch of salt and pepper.  Try it first and adjust according to your liking!

Monterey Chicken Casserole

 

Whole30: yes
Paleo: use sweet potatoes instead

Leave a Reply

Your email address will not be published.

13 thoughts on “MONTEREY CHICKEN CASSEROLE

  1. Hi this sounds delicious can’t wait to try just wondering if using sweet potato instead of hash browns how would you recommend preparing them grated /sliced??? Thank you x

    1. Grate them and place on a paper towel. Sprinkle some salt on top and after about 5 min, dab with another paper towel to absorb the moisture. Place on the bottom of the casserole dish and drizzle with a little oil of choice, then do the rest per instructions!

  2. Man, when I was putting this together, I was thinking this would be bland. But this was REALLY GOOD!! I used a 15 oz can of tomatoes and a 4 oz can of green chilis, (It doesn’t say, so I guessed) no cheese and turkey bacon since that’s what we had. I imagine using real bacon would have added more flavor to the potatoes, but everyone in my home loved it! This is definitely going into the rotation! AND SOOOO EASY!!!

    1. Its a recipe that looks almost too good (and easy) to be true! lol! I’m so glad you all enjoyed it!

stay updated

Get updates and recipes straight to your inbox!

BOOYAH! You have successfully subscribed!