The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

French Onion Chicken and Hashbrown Casserole 

Blaise Doubman 

I love casserole recipes! I can not tell you how many cookbooks I have that are just centered around nothing but casseroles. I went through a faze there for awhile where I considered it my own personal mission to “bring the casserole back”! I would say that 90 percent of casseroles can be made in advance. The one I am sharing today can be made up to two days in advance. How perfect is that, that you can create a giant casserole, refrigerate, or even freeze it, until you need it. Then all you do is bake it off and depending on how many people you feed, leftovers for days! 

The casserole I am sharing today is one of my new favorites. It is so easy to make that you literately dump everything into a bowl and combine it, press it into a pan and bake it. I will say that when I first made this, I did not think it was all going to fit into my prepared pan but it did! If you find yourself needing to use clean hands to mix all of this together, feel free! Clean hands are some of the best tools in the kitchen. Feel free to substitute any type of cheese in this casserole. Find and use your favorite! 

French Onion Chicken and Hashbrown Casserole 

To store leftovers, keep in airtight container in therefrigerator. Leftovers will last for up to 3 days. 

2 cups shredded chicken

2 cans cream of chicken soup

1 large container of refrigerated French Onion dip

1 bag frozen shredded hashbrowns

1 cup shredded cheese

1 stick melted butter

4 cups French fried onions, divided

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon salt

1 teaspoon black pepper

Start by preheating your oven to 350 degrees F and spray a 9×13-inch baking dish with non-stick cooking spray.

In the biggest bowl you have combine together the shredded chicken, cream of chicken soups, container of refrigerated French Onion dip, shredded hashbrowns, shredded cheese, melted butter, 2 cups of the French fried onions, garlic powder, onion powder, salt and black pepper until all throughly mixed.

Spread this into the prepared pan and pack it down with clean hands.

Sprinkle the remaining 2 cups French fried onions on top.

Place in preheated oven and bake for 1 hour. 

Remove and serve hot. 

Ask and Answer: I heard from so many of you about my recipe for “The Best Hamburgers”! So many of you shared with me your favorite toppings and ways of cooking your hamburgers. Thank you, as always, for the continued dedication and support.