©2022
AuthorDartagnan"with dual cooking methods, this dish is fast, easy and the first thing to go at a party, cookout, or holiday meal.
Heat indirect grill rolling light pecan or if indoors, an oven to 350°F. Middle rack.
In large bowl, combine sour cream, cream of chicken soup, chicken poblano queso, butter and seasonings.
Next fold in chicken, onions and medium cheddar cheese.
Now gently fold in partially thawed hash brown potatoes until we’ll combined.
Transfer to an undressed 9X9 baking dish or aluminum pan.
Top with finely shredded sharp cheddar cheese.
Increase to 500° or infer-red until cheese is melted and beginning to brown.
Remove from heat, loosely cover and rest 10 minutes.
Set to broil for 5-7 minutes, watching often. Remove from oven when cheese just begins to brown. Loosely cover and rest 10 minutes.
To finish, top with crispy fried onions and fresh sliced scallions.
Ingredients
Directions
Heat indirect grill rolling light pecan or if indoors, an oven to 350°F. Middle rack.
In large bowl, combine sour cream, cream of chicken soup, chicken poblano queso, butter and seasonings.
Next fold in chicken, onions and medium cheddar cheese.
Now gently fold in partially thawed hash brown potatoes until we’ll combined.
Transfer to an undressed 9X9 baking dish or aluminum pan.
Top with finely shredded sharp cheddar cheese.
Increase to 500° or infer-red until cheese is melted and beginning to brown.
Remove from heat, loosely cover and rest 10 minutes.
Set to broil for 5-7 minutes, watching often. Remove from oven when cheese just begins to brown. Loosely cover and rest 10 minutes.
To finish, top with crispy fried onions and fresh sliced scallions.