1 cup of cooked, cubed chicken breast
1 can of cream of chicken soup
½ cup cream cheese
½ cup sour cream
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
1/2 tsp minced garlic
Preheat oven to 400-degrees and grease a 9" x 13" casserole dish or a twelve inch skillet.
Add the soup, cream cheese and sour cream to a large bowl.
Next, add 1/2 cup of mozzarella cheese and 1/2 cup of cheddar cheese to the bowl.
Add the hashbrowns, chicken, parmesan, salt, pepper and garlic to the bowl and mix well.
Pour the potato and chicken mixture into a casserole dish.
Sprinkle the remainder of the cheese on top and cover with foil.
Bake for 15-20 minutes, remove the foil, and bake 15-20 more minutes until bubbly and golden brown.
