When the middle of summer settles in and the kitchen feels like the last place on earth you want to stand, a simple baked supper like this is worth its weight in gold. This 5-Ingredient Mid-Summer Magic leans on a handful of pantry and refrigerator staples to make a hearty casserole with very little fuss, the sort of no-nonsense meal that reminds me of country suppers where a good hot dish could feed everybody well without wearing out the cook.
This casserole is mighty good with sliced tomatoes, buttered green beans, sweet corn on the cob, or a cold cucumber salad from the garden. If you want to stretch it a bit further, set it out with toasted bread or spoon it alongside a simple lettuce salad with a tart vinaigrette to balance all that rich, bubbly goodness.
5-Ingredient Mid-Summer Magic
Servings: 6
Ingredients
1 (28-ounce) bag frozen hash browns, thawed
2 cups cooked chicken, cut into bite-size chunks
1 (10.5-ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese, divided
1 cup sour cream
Directions
1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish or small baking sheet with sides.
2. In a large mixing bowl, stir together the hash browns, chicken chunks, condensed soup, sour cream, and 1 1/2 cups of the shredded cheddar until everything is evenly coated.
3. Spread the mixture into the prepared baking dish and smooth it into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
4. Bake for 40 to 45 minutes, until hot and bubbly around the edges and golden on top. If you like a little extra color, let it sit under the broiler for 1 to 2 minutes at the end, watching carefully.
5. Let the casserole rest for 10 minutes before serving so it can set up a bit and scoop neatly onto plates.
Variations & Tips
Make it heartier: If you have a little more on hand, stir in a handful of cooked peas or corn. They fit right in with the creamy filling and make the casserole feel even more like a full summer supper.
Use leftover meat: This is one of the finest ways to use up leftover roast chicken or rotisserie chicken. Just be sure the pieces are bite-size so every scoop gets a little of everything.
Change the cheese: Colby, Monterey Jack, or a cheddar blend all work nicely here. A sharper cheese gives you a little more flavor, while a milder one keeps things soft and easy for the whole table.
Keep the top from overbrowning: If the casserole is getting darker before the middle is fully hot, lay a sheet of foil loosely over the top for the last part of baking. That way the inside can finish without the cheese getting too brown.
Make-ahead tip: You can stir this together earlier in the day, cover it, and refrigerate it until suppertime. If baking straight from the refrigerator, add a few extra minutes so it heats all the way through.