1pkg20-oz refrigerated hash browns(I used Simply Potatoes brand found in the diary aisle)
2Tablespoonstaco seasoning
1can10.5-oz condensed cream of chicken soup
1can10.5-oz condensed cream of mushroom soup
1can10-oz Rotel Original Diced Tomatoes & Green Chilies, undrained
1rotisserie chicken, shredded
10-13oztortilla chips, lightly crumbled(
2 ½cupscheddar cheese, grated
Instructions
Preheat oven to 350 degrees. Prepare an 8×11-inch baking dish by spraying with a non-stick cooking spray.
Place hash browns in a large bowl and flavor with taco seasoning. Add soups, undrained Rotel tomatoes, and shredded chicken. Stir well.
Lightly crush ½ of the tortilla chips into the bottom of the baking dish, spreading evenly. Pour ½ of the potato-chicken mixture on top of the chips and top with ½ of the cheese.
Repeat the potato-chicken layer then add the remaining tortilla chips. Sprinkle with the remaining cheese.
Bake uncovered for 40-50 minutes or until top is brown and the ingredients are bubbling.
Serve hot.
Notes
STORE/FREEZE/REHEATTo Store Leftovers: Cover the dish with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 daysTo Freeze Unbaked: Wrap the dish with a layer of plastic wrap and then a layer of aluminum foil. Freeze it for up to 3 months. Thaw the unbaked casserole in the refrigerator overnight before baking.To Freeze Leftovers: Cool the casserole completely. Transfer the leftovers to a freeze-safe airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight.To Reheat: Cover the dish with foil and bake it at 325°F for about 15 minutes or until warmed through. You can also reheat it in the microwave on HIGH in 30-second increments until warmed through.